makes one 9½” pie
Walkers Shortbread Cookie crust-
10.5 ounces Walkers Shortbread cookies, pulsed in food processor (2¾ cups crumbs)
1 tablespoon sugar
generous pinch salt
zest of 1 small lemon
zest of 1 small lime
6 tablespoons unsalted butter, melted and cooled
In a large bowl, combine the shortbread cookie crumbs, sugar, salt and zests. Stir together then gradually add the melted/cooled butter. Stir to combine and press the crumbs into the bottom and up the sides of a lightly buttered 9½” pie plate. Cover with plastic wrap and refrigerate while you prepare the curd, the filling and the syrup.
Citrus Curd- (from Flour Bakery)
(this makes about 2½ cups; you will only need 1½ cups for the pie filling; the extra curd will last for up to 5 days in the fridge)
½ cup freshly squeezed lemon juice
½ cup freshly squeezed lime juice
4 tablespoons unsalted butter, cut into small pieces
4 large eggs
2 egg yolks
1 cup granulated sugar
pinch of salt
¼ teaspoon vanilla extract
In a medium nonreactive saucepan, combine the juices and butter. Heat to just under a boil. In a medium heatproof bowl, whisk together the eggs and yolks then gradually whisk in the sugar until combined. Add the warm juice/butter mixture into the egg/sugar mixture a little bit at a time, whisking constantly. Place over a double boiler and cook, whisking the mixture until it thickens. (It will read 160 degrees on a thermometer.) Whisk in the salt and the vanilla, then strain the mixture through a fine mesh strainer into a bowl. Place a piece of plastic wrap directly on top of the curd to prevent a skin from forming. Refrigerate for at least an hour or set over a bowl of ice water, stirring occasionally to cool it down. (The curd must be cold before adding it to the mascarpone filling.)
Filling- (a hybrid from Cafette and Stella Notte)
1 lb. mascarpone cheese, room temperature
½ cup + 2 tablespoons powdered sugar, sifted
2 cups heavy cream
zest and juice of 1 small lime (2 tablespoons of juice)
zest of 1 small lemon
3-4 tablespoons good quality gin (the lesser amount lends a subtle flavor, the greater borders on boozy)
Place the mascarpone cheese in a large bowl, add ¼ cup of the heavy cream and gently give it a stir to soften it up a bit. Gradually add the gin, a teaspoon at a time so the mascarpone doesn't become runny and isn’t overbeaten. In the bowl of a standing mixer fitted with the whisk attachment, (or in a large bowl using a handheld mixer) whip the remaining heavy cream until the cream begins to thicken. Gradually add the sifted powdered sugar and whip just until the cream is fairly stiff, but not overly so. Add the zests. Gently fold together the mascarpone and whipped cream using a rubber scraper. (Do not overmix or the mascarpone will become grainy and the whipped cream will break.) Gently fold in 1½ cups of the chilled curd. (It doesn’t have to be completely incorporated; the filling can have a slightly marbleized look.)
Retrieve the chilled pie crust from the fridge and scrape the filling into the crust, mounding it slightly in the center. Cover with plastic wrap and refrigerate for several hours, or preferably overnight.
Gin and Tonic syrup-
⅓ cup granulated sugar
½ cup tonic water
zest and juice of 1 small lime (2 tablespoons)
zest of 1 small lemon
2 tablespoons gin
In a nonreactive saucepan, place the sugar, tonic water and lime juice and warm over low heat, until the sugar dissolves. Add the gin and simmer for 10 minutes until the syrup thickens slightly. Add the lime and lemon zests. Cool completely.
2 cups fresh berries, lightly rinsed, picked over for stems and dried on paper towels
To serve-
Toss the berries with several tablespoons of the gin and tonic syrup. Let the berries macerate for half an hour. Serve slices of the chilled pie with the berries and a generous drizzle of the syrup. Cover any leftover pie with plastic wrap and refrigerate. Refrigerate the gin and tonic syrup in a small jar. It is delicious in cocktails.
Walkers Shortbread Cookie crust-
10.5 ounces Walkers Shortbread cookies, pulsed in food processor (2¾ cups crumbs)
1 tablespoon sugar
generous pinch salt
zest of 1 small lemon
zest of 1 small lime
6 tablespoons unsalted butter, melted and cooled
In a large bowl, combine the shortbread cookie crumbs, sugar, salt and zests. Stir together then gradually add the melted/cooled butter. Stir to combine and press the crumbs into the bottom and up the sides of a lightly buttered 9½” pie plate. Cover with plastic wrap and refrigerate while you prepare the curd, the filling and the syrup.
Citrus Curd- (from Flour Bakery)
(this makes about 2½ cups; you will only need 1½ cups for the pie filling; the extra curd will last for up to 5 days in the fridge)
½ cup freshly squeezed lemon juice
½ cup freshly squeezed lime juice
4 tablespoons unsalted butter, cut into small pieces
4 large eggs
2 egg yolks
1 cup granulated sugar
pinch of salt
¼ teaspoon vanilla extract
In a medium nonreactive saucepan, combine the juices and butter. Heat to just under a boil. In a medium heatproof bowl, whisk together the eggs and yolks then gradually whisk in the sugar until combined. Add the warm juice/butter mixture into the egg/sugar mixture a little bit at a time, whisking constantly. Place over a double boiler and cook, whisking the mixture until it thickens. (It will read 160 degrees on a thermometer.) Whisk in the salt and the vanilla, then strain the mixture through a fine mesh strainer into a bowl. Place a piece of plastic wrap directly on top of the curd to prevent a skin from forming. Refrigerate for at least an hour or set over a bowl of ice water, stirring occasionally to cool it down. (The curd must be cold before adding it to the mascarpone filling.)
Filling- (a hybrid from Cafette and Stella Notte)
1 lb. mascarpone cheese, room temperature
½ cup + 2 tablespoons powdered sugar, sifted
2 cups heavy cream
zest and juice of 1 small lime (2 tablespoons of juice)
zest of 1 small lemon
3-4 tablespoons good quality gin (the lesser amount lends a subtle flavor, the greater borders on boozy)
Place the mascarpone cheese in a large bowl, add ¼ cup of the heavy cream and gently give it a stir to soften it up a bit. Gradually add the gin, a teaspoon at a time so the mascarpone doesn't become runny and isn’t overbeaten. In the bowl of a standing mixer fitted with the whisk attachment, (or in a large bowl using a handheld mixer) whip the remaining heavy cream until the cream begins to thicken. Gradually add the sifted powdered sugar and whip just until the cream is fairly stiff, but not overly so. Add the zests. Gently fold together the mascarpone and whipped cream using a rubber scraper. (Do not overmix or the mascarpone will become grainy and the whipped cream will break.) Gently fold in 1½ cups of the chilled curd. (It doesn’t have to be completely incorporated; the filling can have a slightly marbleized look.)
Retrieve the chilled pie crust from the fridge and scrape the filling into the crust, mounding it slightly in the center. Cover with plastic wrap and refrigerate for several hours, or preferably overnight.
Gin and Tonic syrup-
⅓ cup granulated sugar
½ cup tonic water
zest and juice of 1 small lime (2 tablespoons)
zest of 1 small lemon
2 tablespoons gin
In a nonreactive saucepan, place the sugar, tonic water and lime juice and warm over low heat, until the sugar dissolves. Add the gin and simmer for 10 minutes until the syrup thickens slightly. Add the lime and lemon zests. Cool completely.
2 cups fresh berries, lightly rinsed, picked over for stems and dried on paper towels
To serve-
Toss the berries with several tablespoons of the gin and tonic syrup. Let the berries macerate for half an hour. Serve slices of the chilled pie with the berries and a generous drizzle of the syrup. Cover any leftover pie with plastic wrap and refrigerate. Refrigerate the gin and tonic syrup in a small jar. It is delicious in cocktails.
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