It’s another Milk Bar Monday! And time for some more kitchen alchemy. Plus you’re going to get to use up some of that summer citrus fruit you’ve got hanging around. And the bonus: there’ll be pie at the end.
I’m pretty sure we should get started.
If you have any experience with this glorious cookbook, or if you’ve been reading along on Milk Bar Mondays, you may have observed that some of the recipes can require tweaking. In the case of this lovely summertime pie, it’s the not-so-inconspicuous requirement of a not-so-readily-available ingredient that precipitates the aforementioned tweaking. Not-often-found-in-my-pantry: citric acid.
Let the tweaking commence.
The concept of this pie is a worthy one:
(Buttery, baked, Ritz cracker crust + Passion fruit curd insides)(Sweetened, condensed, grapefruit-thickened filling) = Yes, please.
That’s my kind of math.
The issue is that the filling is basically a layer of sweetened, condensed milk thickened with grapefruit juice and citric acid. And when you’re plum out of citric acid, your condensed milk won’t thicken. What’s a baker girl to do?
