Lemon Curd Tart

For the crust, try out one of the shortcrust pastry recipes I posted earlier:
Crisco Pastry
Shortcrust Pastry

In those pastry recipes, I’d commented on Crisco and Spry, which are hydrogenated vegetable fats, and Spry is also one of the ingredients for the lemon curd here. Spry can be substituted here with butter, which probably also gives a better taste.

Cooking the curd in a pan of simmering boiling water rather than over direct heat helps to prevent the eggs from curdling. Read more about this technique and tips on making lemon curd here. If curdling does happen, the lemon curd will have to be strained, so this alternative recipe suggests a way to avoid the problem (including a fascinating scientific explanation) as well as more tips for getting a successful lemon curd.

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Raisin Walnut Pie

Another one in the series of pie recipes.

No instructions for pie crust, but I assume it is a shortcrust pastry crust.
[22/9/07 update: Grandmother’s recipe for shortcrust pastry for the pie crust here.]
[19/12/07 update: another shortcrust pastry recipe from grandma here.]

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Applesauce Lemon Pie

A very American-sounding dish here, one of a whole series of pie recipes. Like most of the other pies, the fruit ingredient is in the form of a commercial, canned or packaged product, rather than fresh fruit (although in this recipe you are given a choice) – a sure sign of the developing modern consumer food industry in the 1960s.

No instructions for pie crust, but the instructions call for you to ‘roll out the remaining pastry’ so I assume it is a shortcrust pastry crust.
[22/9/07 update: Grandmother’s recipe for shortcrust pastry for the pie crust here.]
[19/12/07 update: another shortcrust pastry recipe from grandma here.]

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