Lemon curd, ricotta and poppy seed pie

Lemon curd, ricotta and poppy seed pie

By
From
The Pie Project
Serves
8
Photographer
Kirsten Jenkins

Poppy seed and citrus are just meant to hang out together – everyone knows a good ol’ orange and poppy seed cake, but in this recipe we wanted to swap the orange for lemon in the form of a great curd. The savoury ricotta cheese with the sweet and sour lemon curd makes a lovely light pie with a great biscuit base. — Kirsten

Ingredients

Quantity Ingredient
325g digestive biscuits
125g unsalted butter, melted then cooled
350g fresh ricotta cheese
250g cream cheese, softened
75g caster sugar
1 teaspoon cornflour
2 eggs
200g good-quality lemon curd
3 teaspoons poppy seeds

Method

  1. Preheat the oven to 200°C. Pulse the biscuits in a food processor to crumbs. Add the butter and pulse again to combine.
  2. Press the crumb mixture into the base and side of a 22 cm fluted tart tin, and bake for 10 minutes or until golden. Remove from the oven and leave to cool. Reduce the oven temperature to 160°C.
  3. Put the ricotta and cream cheeses in the food processor with the sugar, cornflour and eggs and process until smooth. Add the lemon curd and pulse to combine, then stir through the poppy seeds. Pour the mixture into the prepared biscuit base and cook for 35 minutes or until set but with a slight wobble in the centre. Cool to room temperature, then chill for 2 hours or until cold.
Tags:
the pie project
pie
pies
project
kirsten
jenkins
phoebe
wood
pastry
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