![]() ![]() Also didn’t use a deep-dish pie pan, but just a regular one. *For the record, I didn’t make the crust following this recipe, but used the makings for another gingersnap crust. Make and assemble the pie 1-2 days ahead.Scrape into crust and chill until firm, about 2 hours. Using an electric mixer on medium-high, beat curd, adding butter a piece at a time and incorporating after each addition, until curd looks lighter in color and texture, about 5-8 minutes.lime zest in a double-boiler (heatproof bowl set over a saucepan of simmering water with bowl not touching the water), stirring with a rubber spatula and scraping down sides of bowl often, until curd thickens and coats spatula, 8–10 minutes. ![]() Cook purée, eggs, egg yolks, lemon zest, lime juice, salt, ½ cup sugar, and 1 tsp.Reduce heat simmer until cranberries burst and most of the liquid evaporates, 12–15 minutes. cranberries, 1 cup granulated sugar, and ¼ cup water to a boil in a large saucepan over medium-high. ![]() Bake until firm and slightly darkened in color, 10–15 minutes. Using a measuring cup, press firmly onto bottom and up sides of dish. Add butter and brown sugar pulse to combine. Pulse cookies in a food processor until very finely ground (you should have about 1 cup).
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