Page 360 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

you pull out the whisk. Remove the bowl from the heat.
Immediately add the gelatin and whisk until it is completely melted.
Add the butter and whisk until it is fully incorporated.

3
. Transfer the curd to a large bowl and cover with plastic wrap laid
directly on the surface to prevent a skin from forming. Refrigerate
the curd until cool, at least 2 hours.

Procedure for the cream filling
In the bowl of a stand mixer fitted with the whisk attachment, whip
together the cream, mascarpone, confectioners’ sugar, lemon
extract, and 2 tablespoons (30 ml) of the lemon curd until stiff
peaks form.

Assembly

1
. Place a 10-inch (25-cm) cake ring or springform pan on a
parchment-lined baking sheet. Gently push a pastry round to the
bottom of the ring or pan.

2
. Spoon one-quarter of the remaining curd onto the pastry and
spread it evenly with a small offset spatula. Sprinkle it with 1 cup
(170 g) fresh blueberries. Top the blueberries with one-third of the
cream mixture. Top with another round of pastry. Build two more pie

layers, covering each with curd, blueberries, and cream. Place the
last round on top of the cream. Wrap the cake in plastic wrap and
freeze it for at least 2 hours or overnight, until set. Refrigerate the
remaining lemon curd and blueberries, reserving them for finishing
the pie.

3
. Trim the sides of the chocolate transfer sheets to remove any
extraneous bits that aren’t an actual part of the pattern (there’s
empty space and often some manufacturer’s printing along the

sides).