|
|
Article: Lemon curd: a cousin to jams and jellies, this versatile preserve has an elegant simplicity that'll please your palate.(home making)(Brief Article)
- Article from:
- Country Living
- Article date:
- March 1, 2005
- Author:
CopyrightCOPYRIGHT 2005 Hearst Communications, reprinted with permission of Hearst. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
|
Quick lemony trifle: Place a layer of cubed pound cake into small bowls. Sprinkle with sherry. Top with any strained canned fruit and a dollop of lemon cream (see below left). Repeat layers. Garnish with sliced almonds. Serve.
[ILLUSTRATION OMITTED]
Lemon Curd
MAKES 2 1/2 CUPS
5 large eggs
1 3/4 cups sugar
1 1/4 cups lemon juice, about 4 large lemons
1/4 cup lemon zest, about 3 lemons
1 1/4 cups unsalted butter (2 1/2 sticks), cut into small pieces
Whisk all the ingredients, except the butter, together in a large heat-proof bowl. Stir in the butter and set the bowl over a pot of simmering water (creating a double ...