CRANBERRY CURD TART BON APPETIT HOW TO
CRANBERRY CURD TART BON APPETIT CRACKER

The fourth step is also an important one.The mixture should be a few shades lighter when you're done. Add it back to the double boiler and gently reheat while stirring until just warm (avoid this if possible). If the butter won't incorporate, then the mixture - OR your butter - is too cold. Be sure to incorporate the butter gently, one piece at a time - if it starts to melt, the mixture is too hot. Whipping the butter into the warm curd will help emulsify it even further. The third step is the least important, but still worth noting.If you'd like some extra insurance, use a candy thermometer and cook until 165 degrees F.

Stir and scrape the bowl constantly to prevent the eggs from scrambling. Not just a little bit, but really thick, like the texture of a loose pudding or pancake batter.

You have to cook the mixture slowly, while stirring constantly over medium heat, until it gets thick. The second and most important step is to make sure the curd properly thickens.The mixture should resemble cranberry sauce or jam. The first step is to make sure the cranberries are not too liquidy when they cook down with the sugar.

There are 4 different steps that are crucial to getting the filling to thicken: Whipping butter into the filling (think whipped cream or a beurre blanc sauce).The natural pectin from the cranberries (think jellied cranberry sauce).This pie filling is thickened in three different ways: However, you can use a mixture of ¾ lemon juice and ¼ orange juice to mimic the flavor of Meyer lemon if you can't find them. I don't recommend using oranges, as they are too sweet and not sour enough. You can use regular lemons or limes instead. In my grocery store, they're sold in a bag (not loose) and are located by the other bagged fruits. They can be challenging to find depending on where you live, but are becoming more common. They are tart like lemons, but taste just a hint sweeter, a bit more floral and overall more interesting. Meyer lemons are a cross between lemons and Mandarin oranges. As someone who usually prefers traditional Thanksgiving desserts, this one left me speechless. The crunchy, spiced crust along with the smooth, puckery filling is absolute perfection.

CRANBERRY CURD TART BON APPETIT CRACKER

The filling consists of a rich, creamy and intensely tart cranberry-Meyer lemon curd, and in lieu of a graham cracker crust, this one is made with gingersnaps instead. This pie is best described as Key Lime Pie's older, more sophisticated sister. If you plan on making this recipe I highly recommend watching this video first! It will be especially helpful to see all of the steps in action.

CRANBERRY CURD TART BON APPETIT HOW TO

There is a video tutorial on how to make this pie saved to my Instagram story highlights, which you can find. For a quicker and easier, but just as impressive cranberry dessert, try my Easy Cranberry Almond Tart! I also have a an easy recipe to make the pretty little shimmery Sugared Cranberries for garnish as well. This recipe is not difficult, but it does require some time and attention. This Cranberry Meyer Lemon Pie is a festive twist on key lime pie that will not only stand out on the table, it will completely steal the show at your holiday event. It's so rich and strongly flavored that just a skinny slice will do the trick! Why this recipe works After indulging in a huge meal, I can't think of anything that would be more welcome and refreshing to eat. It's like Key Lime Pie, but better. It's intensely creamy, perfectly tart and so, soo festive. This gorgeous Cranberry Meyer Lemon Pie with gingersnap crust is a show-stopping holiday dessert that's perfect for Thanksgiving.

Cranberry curd tart bon appetit