Unroll the pie crust and line a pie dish with the crust or line a baking sheet with parchment paper, and form a 8-9 inch circle.

Segment the mandarins: Slice a little off the top and bottom and place the mandarin on one of the cut sides.Trim away the skin and pith. Use a small or flexible knife and start at the top and slice downwards following the curve of the fruit. Cut away as much of the skin and pith as possible, but don't cut too deep, because you will take too much of the fruit. Turn the fruit around and cut off the pieces that you missed.

Slip the paring knife between one of the segments and the connective membrane and slice toward the middle of the fruit, allow the membrane to guide the knife. Do the same on the other side of the segment and you can 'scoop' the segment out of the fruit, by turning the knife. Repeat the same procedure with all segments. At the end you have a mandarin in your hand that only has the membranes left.

Place the mandarin segments in a colander and allow them to drain.

Cover the bottom of the pie with one layer of mandarin segments.

Cover the fruit segment with the lemon curd.

The last layer is mandarin segments again.

Fold the crust around the filling. Brush edges of the crust with beaten egg and sprinkle with turbinado sugar.

Allow to cool and cut to serve.