Lemon Curd Hand Pies Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">225g cold unsalted butter, cubed</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">120ml ice-cold water</li><li class="ingredients-single-item">1 tbsp apple cider vinegar</li><li class="ingredients-single-item">For the lemon curd:</li><li class="ingredients-single-item">4 unwaxed lemons, zested and juiced (about 120ml juice)</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">100g unsalted butter, cubed</li><li class="ingredients-single-item">3 large eggs plus 1 egg yolk</li><li class="ingredients-single-item">For assembly:</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">2 tbsp demerara sugar (or granulated sugar)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Food processor (optional for pastry)</li><li class="equipment-single-item">Heat-proof bowl</li><li class="equipment-single-item">Fine mesh strainer</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">8cm round pastry cutter</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Baking sheets</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin with the lemon curd. In a heatproof bowl, combine the lemon zest, juice, sugar, and butter. Set the bowl over a pan of simmering water (ensure the water doesn't touch the bottom of the bowl). Stir occasionally until the butter has completely melted.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a separate bowl, whisk the eggs and egg yolk. Gradually whisk a small amount of the warm lemon mixture into the eggs to temper them (this prevents scrambling). Then slowly pour the egg mixture back into the warm lemon mixture, whisking constantly. This careful temperature control ensures a smooth, silky curd.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Continue to cook the curd over the simmering water, stirring constantly with a wooden spoon or silicone spatula, for 10-15 minutes until it thickens enough to coat the back of the spoon. The mixture should reach about 75°C on a thermometer, but not exceed 80°C or the eggs will curdle.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Remove from heat and strain through a fine-mesh sieve into a clean bowl to remove any cooked egg bits and the zest, leaving you with a perfectly smooth curd. Cover the surface directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 2 hours or overnight to set completely.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>For the pastry, combine the flour, sugar, and salt in a large bowl or food processor. Add the cold cubed butter and pulse or use a pastry cutter to work it in until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces remaining. These butter pockets will create steam during baking, resulting in those desirable flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Mix the ice water and vinegar together (the vinegar helps inhibit gluten development, ensuring a tender crust). Drizzle this over the flour mixture, mixing gently until the dough just comes together. You may not need all the liquid. The dough should hold together when squeezed but not feel wet.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Turn the dough onto a lightly floured surface and gently knead a few times to bring it together. Divide into two discs, wrap in plastic, and refrigerate for at least 1 hour or up to 2 days. Cold dough is essential for maintaining those butter pockets that create flakiness.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Preheat your oven to 190°C (375°F) and line two baking sheets with parchment paper. Working with one disc at a time (keeping the other refrigerated), roll the dough on a lightly floured surface to about 3mm thickness. Use an 8cm round cutter to cut circles, re-rolling scraps no more than once (overworking makes tough pastry).</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Place half the circles on the prepared baking sheets, spaced about 3cm apart. Place 1 heaping teaspoon of chilled lemon curd in the center of each circle, leaving a 1cm border. Brush the borders lightly with beaten egg, which acts as both glue and a golden finish.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Top with the remaining pastry circles and press edges firmly with a fork to seal. Cut a small X or steam vent in the top of each pie. Brush the tops with egg wash and sprinkle with demerara sugar for a delightful crunch and sparkle.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Chill the assembled pies for 15 minutes before baking – this final cold rest helps maintain their shape during baking. Then bake for 20-25 minutes, rotating pans halfway through, until the pastry is golden brown and filling is just beginning to bubble through the vents.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Let the pies cool on the baking sheets for 5 minutes before transferring to a wire rack. These hand pies are wonderful served slightly warm when the pastry is at its crispest and the filling is still warm, but they're also delicious at room temperature. Store any leftovers in an airtight container at room temperature for up to 2 days.</li></ol>