Oh lemon curd...how much do I love you? Too much. Too too much.
Does anybody know how to stop me from spooning lemon curd directly into my mouth? Help!
Ingredients:
3/4 cup lemon juice--about 4 lemons
Zest of 3 lemons
200g sugar
100g butter
3 eggs
2 egg yolks
Zest the lemons onto the sugar in a pot. Rub zest into sugar to form plump grains--this is from Pierre Herme's Lemon Cream recipe.
Add the butter and melt stove-top.
Pour the juice in.
Whisk in the eggs and egg yolks one by one.
Cook on medium-to-low heat, stirring constantly, until thick enough to leave a trail. Don't worry about any egg coagulation--you'll get rid of it in the next step.
Cool a little, then sieve into containers.
Store in fridge.
Notes:
Doesn't taste very much different from my previous batch. This is not a bad thing as the last batch was pretty darn good.
Seems thicker--will find out tomorrow.
The last time, I made it, I added the butter after it cooled because this supposedly makes for a silkier curd. I don't think that's the case.
I wouldn't squeeze out that last bit of curd when you're sieveing it. You'll like 'grate' the coagulated bits of egg, and ruin the silky-smooth texture of the cake.
It makes quite a lot, certainly enough to fill several 9 inch cakes with plenty to spare.
When you bake it, it really sets up. But it's not liquid enough to smoothen out on its own, ie if you dollop it in, there will be peaks and stuff.
Showing posts with label lemon. Show all posts
Showing posts with label lemon. Show all posts
Monday, April 9, 2007
Friday, March 23, 2007
Lemon Cheesecake Bars: First Edition
The proportions came out the top of my head.
Ingredients:
Zest & Juice of one lemon
1 egg & 1 egg yolk
1/2 cup heavy, whipping cream
8oz cream cheese--same as 1 package of Philly Cream Cheese
150g sugar
Pie/Tart dough for 8 inch square pan
Line your pan with alumnium foil--you want to be able to lift the entire thing out the pan. Press in your pie/tart dough--I'm sorry, no recipe because I cannot remember the proportions I used, but halving Suzanne Goin's recipe should be just nice. Or just use your own recipe.
Press the dough in, then prick with a fork. Cover with parchment, and weight down with actual weights or use dry beans/rice.
Bake for 15 minutes, or until golden at 176C/350F.
Rub the lemon zest into the sugar. Then dump in the cream cheese and beat.
Add the egg and yolk and beat some more. Mix in the cream, then the lemon juice.
Now, it *may* curdle--I've not figured out how to fix this yet, but see the title: First Edition. In this case, sieve it right onto your base.
If it doesn't curdle, just pour it onto your base and bake for 40 minutes at 160C.
Chill inside the pan for at least 4 hours before slicing. Personally, I prefer freezing it overnight.
Notes:
Double the cheesecake part if you're not making this totally more-ish by adding more topping on top to make Cheesecake instead of Cheesecake Bars.
Ingredients:
Zest & Juice of one lemon
1 egg & 1 egg yolk
1/2 cup heavy, whipping cream
8oz cream cheese--same as 1 package of Philly Cream Cheese
150g sugar
Pie/Tart dough for 8 inch square pan
Line your pan with alumnium foil--you want to be able to lift the entire thing out the pan. Press in your pie/tart dough--I'm sorry, no recipe because I cannot remember the proportions I used, but halving Suzanne Goin's recipe should be just nice. Or just use your own recipe.
Press the dough in, then prick with a fork. Cover with parchment, and weight down with actual weights or use dry beans/rice.
Bake for 15 minutes, or until golden at 176C/350F.
Rub the lemon zest into the sugar. Then dump in the cream cheese and beat.
Add the egg and yolk and beat some more. Mix in the cream, then the lemon juice.
Now, it *may* curdle--I've not figured out how to fix this yet, but see the title: First Edition. In this case, sieve it right onto your base.
If it doesn't curdle, just pour it onto your base and bake for 40 minutes at 160C.
Chill inside the pan for at least 4 hours before slicing. Personally, I prefer freezing it overnight.
Notes:
Double the cheesecake part if you're not making this totally more-ish by adding more topping on top to make Cheesecake instead of Cheesecake Bars.
Lemon Curd: First Edition
I was going to make Pierre Herme's lemon cream, and go the whole hog with 10.5 ounces butter. But I chickened out. I looked at other recipes and most of them are 1-2 ounces butter max for roughly the same amount.
This is a combination of the half a dozen recipes I have.
Ingredients
Zest of 2 lemons
3/8 cup lemon juice--1/4 and 2 tablespoons, or to make it easier, 90g
100g sugar
60g butter
2 eggs
Prepare a bain-marie.
I rubbed the zest into the sugar, then poured the juice in before whisking in the eggs. Do this in a heatproof bowl, preferably stainless steel, because the next step is:
Set the bowl over the pot of boiling water and continue whisking until it is thick enough to coat a spoon.
Remove from heat and cool in a icebath--you could just leave it at room temperature, but it's quicker this way. Stir in the butter. Run through a sieve/chinois--this is important.
Bottle/Jar and store.
Notes:
I run it through the sieve after adding the butter because it is easier--before that, it's too viscous, IMHO, but I plan to try that as well.
This freezes quite well (tastes like sorbet frozen), so you can make larger batches--this one makes a very small batch--if you have a big enough bowl and pot for the bainmarie.
This is a combination of the half a dozen recipes I have.
Ingredients
Zest of 2 lemons
3/8 cup lemon juice--1/4 and 2 tablespoons, or to make it easier, 90g
100g sugar
60g butter
2 eggs
Prepare a bain-marie.
I rubbed the zest into the sugar, then poured the juice in before whisking in the eggs. Do this in a heatproof bowl, preferably stainless steel, because the next step is:
Set the bowl over the pot of boiling water and continue whisking until it is thick enough to coat a spoon.
Remove from heat and cool in a icebath--you could just leave it at room temperature, but it's quicker this way. Stir in the butter. Run through a sieve/chinois--this is important.
Bottle/Jar and store.
Notes:
I run it through the sieve after adding the butter because it is easier--before that, it's too viscous, IMHO, but I plan to try that as well.
This freezes quite well (tastes like sorbet frozen), so you can make larger batches--this one makes a very small batch--if you have a big enough bowl and pot for the bainmarie.
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