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Category: |
Category: |
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lemon curd |
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Ingredients: |
Ingredients: 400 ml water
200 ml lemon juice
Zest of all the lemons (I used 4 or 5)
100 g sugar
6 T cornstarch in 3 T water (to thicken above)
100 g butter (almost a whole stick) at room temperature
8 egg yolks at room temperature
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Directions: |
Directions:1. Chop the lemon peel finely.
2. Mix first 4 ingredients, bring to simmer
3. Using a whisk, add the cornstarch/water to thicken.
4. Add butter a T or so at a time with whisk
5. Add egg yolks one at a time with whisk
6. Pour into serving dish or pie plate with or without pre-baked crust. It should be oven proof if you are going to add meringue. |
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Meringue |
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Ingredients: |
Ingredients: Egg whites from above at room temperature. A pinch of cream of tartar if available.
Lemon curd in ovenproof serving dish (should be warmer than refrigerator temp.)
1/2 c sugar. I used granulated and added it slowly. You can use superfine sugar or confectioners sugar if you wish
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Directions: |
Directions:Add the pinch of cream of tartar to the egg whites, if using.
In a mixing bowl without a speck of grease in it, beat the egg whites to soft peaks.
Slowly, while beating add the sugar. The coarser the sugar the more slowly you will need to add it because it takes longer to dissolve.
Beat until stiff peaks form.
With a light hand drop the egg whites onto the lemon curd. spread out and use the back of a spoon to make peaks on the surface. You could put the meringue in a pastry bag if you want it to be fancy.
Place under a broiler until the peaks are nicely browned.
Refrigerate until just before serving.
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Number Of
Servings: |
Number Of
Servings:10 |
Personal
Notes: |
Personal
Notes: I used this for the first time for Easter 2023. Made a crust-less meringue pie. It was delicious. This lemon curd could be used for a cake filling or many other applications.
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This recipe for Jamie Oliver's lemon curd for meringue pie is from