|
|
Article: dining: LEMON ROULADE WITH HOMEMADE LEMON CURD; (serves six) eating in Each week we bring you a cut-out-and-keep recipe from top chef KEVIN ASHTON, who has cooked for American presidents and Hollywood movie stars.(Features)
- Article from:
- Sunday Mercury (Birmingham, England)
- Article date:
- July 1, 2007
CopyrightCOPYRIGHT 2007 Birmingham Post & Mail Ltd. 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)
|
Byline: KEVIN ASHTON
"LEMON curd is very easy to make and homemade varieties can make a big difference to the taste of lots of desserts. I created this particular version without using any eggs, so it has a longer shelf life."
INGREDIENTS
For the meringue:
5 egg whites
Pinch of salt
...
Related newspaper, magazine, and journal articles:
|
|
Article: Lemon curd dessert quick and cool Long ...
The Milwaukee Journal Sentinel;
July 21, 1996 ;
609 words
... ... these beautiful individual trifles. Lemon curd is a tart version of lemon pie filling ... substitute canned lemon pie filling.) The lemon curd must be at room temperature so it will blend properly with the yogurt. If the lemon curd has been refrigerated, microwave it ...
|
|