Family Fun in the Kitchen 07-11-2015

July 11th, 2015 by admin

Lavon and Miss NiNi talk about Curd and making Lemon Curd.

FRESH LEMON CURD—The Cake Bible, Rose Levy Beranbaum

Ingredients:

4 large egg yolks
½ c. plus 2 T. granulated sugar
Juice of 2 large lemons to equal 3 ounces (about 1/3 c.) fresh lemon juice
4 T. butter, softened
Pinch salt
2 t. finely shredded fresh lemon zest

Method:

Zest lemons prior to juicing using a microplane zester/grater. Save zest.

Make a double boiler by using a heavy non-corrodible pan or bowl such as glass and place over a pan of steaming water. Do not let bottom of bowl touch steaming water. In non-corrodible bowl, whisk together yolks and sugar until well blended (Doing this will help prevent egg yolks from curdling when cooking.) Stir in remaining ingredients except zest. Cook over medium-low heat, stirring constantly, until thickened—or until temperature reaches about 170 degrees as taken with an accurate thermometer. DO NOT ALLOW MIXTURE TO COME TO A BOIL. (If any coagulation occurs, strain lemon curd through strainer, if desired. Discard residue.) Stir in lemon zest. Cool at room temperature. Pour into an airtight container. The curd will continue to thicken while resting and chilling. Keep refrigerated.

NOTE FROM MISS NiNi: I LOVE lemon curd! It is so refreshingly tart! It can be addictive to eat! It makes a great topping for cake or cheesecake. However, the easiest way to enjoy it (other than straight out of the bowl) is to blend it with whipped cream. Top with fresh berries for a perfectly enjoyable summer dessert.

Miss NiNi

Miss NiNi–Recipe–Eggless Lemon Curd–July 10, 2015