I recently served this confection to my sister-in-law, who remarked after her first taste, "I feel like this is what sunshine would taste like." To serve, I use small glasses to make a parfait with layers of lemon cream, whipped cream, cookie crumbs (any kind) and fresh berries. I also add half a teaspoon of good vanilla, because vanilla makes everything taste better.įor an easy dessert, I love to fold a bit of freshly whipped cream into the lemon curd, which creates a light and lovely lemon cream that simply screams of summer. Ina's recipe calls for 1½ cups of sugar, but I've found that amount can be too sweet for our taste, so I use just 1 cup. I love this creative work-around, which saves on time and creates a really fine-textured zest.
While you could use a fine grater or Microplane tool to accomplish this task, Ina uses a vegetable peeler to remove the zest from three lemons, and then blitzes the zest in a food processor with some sugar. When zesting any citrus fruit, it's important to use the right tools in order to avoid removing any of the bitter white pith just beneath the peel. Zest is the colorful outer layer of the peel, which contains the essential oils that give the lemon its pleasing flavor. Lemon curd's signature tart and tangy flavor hails from the use of both the zest of the lemon, and the juice. What I love about Ina's recipe is its simplicity - even our 12-year-old son Gio can make this lemon curd. There are several methods for making lemon curd and the process can be quite involved, with some recipes requiring a double boiler and even a candy thermometer.
I've made lemon curd for years, inspired by a recipe from Ina Garten (The Barefoot Contessa), which I've modified only slightly to suit our taste. Lemon curd is a wonderfully creamy dessert spread that can be used on cakes, cookies, scones, or just about anything, even a spoon. With their sunny color and bright flavor, lemons naturally impart the feeling of summer, and one of my favorite ways to enjoy this beloved citrus is in a Luscious Lemon Cream Parfait, made with homemade lemon curd. Even though lemons are at their peak in winter months, my favorite time to make a lemon-inspired dessert is always in the spring and summer. I adore the flavor of lemon in almost anything, especially desserts.
0 kommentar(er)
