Soft and fluffy breakfast curd pie is the most delicious, sweet option. It’s very easy to make – all the work is done by the oven. Serve it with fresh berries and a spoonful of creamy double cream! Heaven!
This is the ultimate Lithuanian breakfast meal. I remember those slow and sunny Sunday mornings when my Mum would make curd pie and all of us played a waiting game… that hour waiting for this gorgeous dish to bake was excruciating.
We’d have this dish with delicious homemade jams (a full assortment would be served for everyone’s taste – cherries, apples, blueberries – you name it) and a spoonful of sour cream. It was truly the best way to start the day!
Now in London I’m making the same recipe, with exactly the same excitement, just in a different environment. If you can’t find the main ingredient (curd) in your supermarket, try out the Polish shops – they’ll definitely have it!
Breakfast Curd Pie Ingredients
This easy and fluffy breakfast curd pie recipe uses basic ingredients such as butter, eggs, flour and curd. However, to give a nice spin to the recipe, I added some extra products.
- Curd – an amazing ingredient that’s full of protein. Because of all the protein, it’s a perfect ingredient for a breakfast meal. You can find it in Polish shops or online (here’s the link for Sainsbury’s).
- Egg – to give structure and a raising agent.
- Caster sugar
- Vanilla sugar – this is my magic ingredient: sugar and vanilla in one. If you can’t find this ingredient, you can add vanilla extract.
- Semolina – a substitute for flour to keep the pie in a nice form. It also helps when cutting it into small squares.
- Milk – semolina needs to swell in liquid, and milk is the best ingredient to do this. If you skip this step, you’ll have a pie with tiny crunchy pieces. Not pleasant!
Tips: How to Make Fluffy Curd Pie
This is the simplest recipe you could ever find, but there are some secrets to nail if you want the ultimate fluffiest breakfast curd pie.
- The most important part is to whisk the curd. You need to make this ingredient as smooth as possible. No lumps allowed!
- Separate your egg yolks from the whites and whisk the whites until stiff. This will allow your curd pie to rise.
- After you add the egg whites to your curd batter, mix everything very gently. I recommend using the macaroon folding technique (taking the batter from the bottom and smoothly bringing it up). This way you won’t deflate the air out of the egg whites.
- The baking time for this recipe is quite long – it will take up to an hour. So you might find the top layer of your curd pie gets too dark. In this case, cover it with aluminium foil.
Other sweet breakfast recipes:
50g caster sugar
1 teaspoon vanilla sugar
Make the pie:
- Preheat the oven to 180 degrees. Prepare the baking tray – butter it and dust with plain flour.
- Using an electric mixer, whisk the curd until it’s soft (try not to leave any lumps).
- Separate your egg yolks from the whites.
- Add the yolks into the curd, together with caster and vanilla sugars, semolina and milk. Whisk everything together. After that, leave it aside.
- Whisk the egg whites (until they’re firm) in a separate bowl.
- Add the egg whites into the curd batter and mix.
- Add the batter to the prepared baking tray.
- Bake for 1 hour.
- After the pie is baked, let it cool down for 10 minutes before serving with double cream and fresh berries.