|We made one or two batches of curd in class, the rest was made ahead of time, and ready to go. The curd is made in a saucepan, refrigerated over night then added to the pie crust. You don't bake it all in the oven again.|
|Ah, the Merinque... Our pastry chef, held the bowel over a pot of hot water, and whisked. You can do the same thing in a double boiler, but it takes a lot longer. She was very good at her little gnome hats!|
A little video demo of torching the meringue.
|Well, mine was delicious! Truth be told, the night it was made I didn't enjoy it so much. The curd was too soft, as I think my pie shell was too warm. But I refrigerated it over night, and the next day it was perfect.|