Recipe: Mini Lemon Curd Pies topped with Toasted Marshmallows
Im not usually one to make citrus fruits-based desserts but recently I have been experimenting a whole lot more with new ingredients and trying to keep away from my usuals- chocolate, nutella, peanut butter etc.
So when the theme for this month’s SABH was released 2 weeks back, I saw it as a perfect opportunity to really do something different and see how it turns out! And this was truly one huge experiment from start to finish because I did not know what I was expecting most of the time and just varying my measurements along the way as I saw fit. First time ever I was so nervous in the kitchen as to what my oven was about to produce each time the timer stopped!
I made a wholemeal-oatmeal cookie pie crust and had the intention to make indentations in the cookie once it came out of the oven while still warm and soft. But what I did not expect was that while my cookie base was cooling down on its own in the muffin pan, it started to indent all by itself! So basically I did not have to do anything but just taken the pan out of the oven and put it aside to cool and allow the magic to happen all by itself.
Next I filled it with lemon curd which I had made the night before. This was my own recipe- got a couple of tips here and there from online recipes on how to know it was ready and how to store it but apart from that, I just played around with the number of eggs and lemons to use until the taste was right for me.
I had initially just planned to make lemon curd mini pies but I happened to have 3 packets of baby marshmallows sitting in my fridge after I had bought them at 75 cents/packet at Cold Storage during a sale. So I thought why not pop a few onto the lemon curd and see what happens. And as I started putting them onto the pies, I realised they could be arranged as little petals and it did turn out quite pretty in the end.
The slight problem was that this recipe yields 36 pie crusts but the lemon curd is only enough to fill 24 so adjust accordingly if you would either like some leftover lemon curd or extra pie shells, it’s all up to you. I made extra pie shells and ate them like regular cookies instead.
And that’s the result of my entire experimental process. Was quite pleased with the contrast of flavours actually- the crunchy sugar cookie-like crust against the soft gooey sour lemon curd. Definitely encouraged to try something new again next!
Oatmeal Cookie-Pie Base:
- 1 cup all-purpose flour
- 1 cup of steel cut oats
- 3/4 cups of wholemeal flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 cup butter, softened
- 1 cup of caster sugar
- 1 egg
- 1 tsp vanilla extract
- Preheat oven to 180 degrees c and grease a mini muffin pan.
- Stir the dry ingredients in a separate bowl
- Cream the butter and sugar until smooth and fluffy before beating in the egg and vanilla
- Gradually stir in dry ingredients and mix well
- Use a scoop to divide the batter out into the muffin pans and fill it to 3/4 full only! Or your pie crust will expand and become out of shape
- Bake for 10 minutes or until golden and then leave the oven on for another 10 minutes at 120 degrees c
- Remove pan from oven and put aside to cool
- 1/2 c freshly squeezed lemon juice (about 3-4 lemons)
- 3/4 c granulated sugar
- 100g unsalted butter
- 3 large eggs
- zest of the lemons you used to squeeze the juice from
- Whisk together zest, juice, sugar, butter and any other ingredient that you’re using in a saucepan over low heat.
- Cook until butter melts and sugar dissolves and mixture is smooth but make sure it does not boil!
- Add in the eggs one by one, whisking after each one is added
- Continue whisking or stiring with a wooden spoon until the curd is thick
- Take the saucepan off the heat and immediately pour it into a bowl, putting a cling wrap directly onto the curd such that the plastic is touching it, to avoid a skin from forming
- Allow to cool completely before storing it in the fridge if not using straight away
- The cookie pie shells would have set once it is completely cooled
- Remove the pie shells from the muffin pan and arrange onto the baking tray
- Pipe the lemon curd into the cookie pie shells
- Top it off with a couple of baby marshmallows before popping the tray back into the oven from about 2-3min to allow to the marshmallows to soften and be toasted on the tops
- Serve either straight from the oven or store it in the fridge for 2-3 days.
This SABH is brought to you by Delicieux, 84th & 3rd, The Hungry Australian, Dining With a Stud, and The Capers of the Kitchen Crusader!