I used rough estimates from several different recipes to make this little beauty, based on what I had and what I felt like using, and it turned out perfectly. I imagine that some variation on this theme would be permittable, as it all comes together in a smooth, luscious, why-yes-I-will-gladly-eat-the-whole-jar now sort of way. Any of the flavors being more pronounced would not be the most terrible thing. My tweaks, which sadly I did not really record faithfully, produced about a Bonne Maman jam jar-sized batch. NOM.
Notes: My curd didn't thicken up like it said it would on the stove; just use the temperature and it'll be fine, it thickens when chilled (and when butter is added!). I whisked in butter after straining the zest (which you should definitely do) and that worked nicely. Be sure to continuously whisk this puppy on the stove--for real. It doesn't take long. Vaguely, I remember using 1/2 cup lemon juice, 1/2 cup sugar, several tsp of lemon zest, 2 eggs and 2 egg yolks, and a stick of butter. Maybe. But I've been doing a lot of baking with lemons recently, so who knows?
These are all for reference, with various amounts and directions; the basic recipe is simple though, so just familiarize yourself again with these.
Eat it with a spoon, you won't regret it.
This is approximately the method I used, zest added with other ingredients not at the end.
For reference.
More sugar, less lemon; not crazy about that idea!
More.
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