If you're wondering what to do with lemon curd, it makes a great filling for cakes or tarts, lemon trifle, one of my friends mentioned having lemon curd with raisins (added while the curd is warm) on gingerbread as a child, or you could use it to make lemon ice cream (see the comments on this post for instructions).
Source: Ina Garten
Ingredients
3 lemons
1 1/2 c. sugar
1 stick unsalted butter, room temperature
4 extra-large eggs
1/2 c. lemon juice (3 - 4 lemons)
1/8 t. kosher salt
Directions
Remove the zest of 3 lemons with a vegetable peeler, taking as little white pith as possible. Process the zest and sugar in a food processor with a steel blade until the zest is very finely minced. (This smells fantastic. If I took lemon in my tea, I would keep this around all the time!)
Cream the butter and sugar-lemon mixture. Add the eggs, one at a time. (I misread this part of the recipe and used just the yolks, as some recipes suggest; maybe it's a subconscious desire to make macarons!) Add lemon juice and salt; mix until combined.
Pour into a 2 quart saucepan and cook over low hear until thickened (about 10 minutes and at 170 degrees), stirring constantly. (Don't let the mixture boil, or even simmer. You don't want lemon flavored scrambled eggs.) Cool or refrigerate. Lemon curd freezes well and will keep in the fridge for 2 - 3 weeks.
On another note, it's Rodeo Week in Tucson! I should be rustling up more rustic grub for you. This photo is from a couple of years ago. Our church entered the parade as one of many events related to their 50th anniversary celebration. This is really a big deal here. The 2010 parade is tomorrow, the longest non-motorized parade in the US. Every school in town (except the university) will be closed on Thursday and Friday.
9 comments:
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I lived in Tucson for a couple years. What a nice place! I killed a few Black widows in my time. I do miss the cute road runners though..
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Oh, I forgot I was going to say that I use the lemon curd to make ice cream and it is heavenly! :)
See my comments on the true orange genoise if your interested.
WOW!!! That's a huge pot of lemon curd!! I want some too, Lois! Mendy..you killed Black widows..i'm afraid of anything creepy crawly..hahahaha..i'll run a mile when i see them..
What an interesting step of mixing the sugar and lemon peel together. Will give this recipe a try. I made a batch today and it turned out thick enough to stand a spoon straight up. Never had that happen before! I mixed it with creme fraiche for Rose's English Gingerbread and it was delicious. So glad for Heavenly Cake Baker pal's suggestions!
Mendy - we don't get a lot of black widows; scorpions seem to be more prevalent at our place, but you're right the road runners are really cute. Thanks for reminding me about the ice cream. I'm going to add that.
Faithy - I wish I could drop off some lemon curd at your house and hang out in the kitchen for a while to pick up some cake decorating tips!
Vicki - I'm glad you liked it! My friend is also remembering that Grandmother used to add raisins to the curd while it was warm.
OH MY - Just look at all that lemon curd!!!!!
You'll have to check my blog soon - I'll be posting an interesting recipe that uses lemon curd.
:)
ButterYum
PS - how is the texture of the curd after you thaw it? I've often wondered, but have never tried freezing it.
Wow... that is such a lot of curd. Lucky you!
yum. If that doesn't say spring, I don't know what does!!!!
thanks for posting my giveaway! Have a great week....
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