"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Barbara Kafka's Creamy Lemon Pasts Recipe

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This recipe for Barbara Kafka's Creamy Lemon Pasts, by , is from Sinnett-Iacuone Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
food52.com

Category:
Category:

Ingredients:  
Ingredients:  
12 ounces wide egg noodles
zest and juice of 2 lemons
1 cup heavy cream
kosher salt, to taste
lots of freshly ground black pepper

Directions:
Directions:
Bring a large pot of salted water to a boil. Add noodles, and stir to separate. Cook for 8 minutes, or until just barely tender (the noodles will cook a bit more in step 3, and you don't want mush). Drain, then return to the cooking pot.

Just before noodles are done, in a small saucepan combine the lemon zest, cream, salt, and pepper. Cook over medium heat for 2 minutes, or until cream comes to a boil.

Pour cream mixture over drained noodles, and add the lemon juice (you may want to start with 3 to 4 tablespoons and add to taste). Stir to coat. Cook over medium heat, stirring, until all the liquid is absorbed, about 1 to 2 minutes. Season with additional pepper, if desired.

 

 

 

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