It’s been awhile since my last baking extravaganza in May, when I baked the infamous rainbow cake. A lot has happened since then, albeit not on the baking front. For one, I am now maid of honour to the rainbow-cake-birthdaygirl! And I was asked to bake the couple’s wedding cake to which I answered:
Which has been followed by sleepless nights and moments of “I can’t do this, was I crazy to say yes?”, followed by other moments when I was like “Kowabunga, I got this!”.
But this is not about the wedding cake, there will be posts about that, once the whole secrecy is over.
This is about my friend’s (semi-)annual DVD-girls-night and its culinary aspects. See, everyone brings something to the table. This year, to the surprise of everyone, I said: “I’ll bring a cake”. Surprising indeed 😉
I flicked through my recipes and found one for “lemon slices”, which sounded perfect for these late summer days we’ve been enjoying this week.
The recipe called for lemon curd (glass). Where the fudge can I get this? Certainly not in my regular supermarket. Heck, I thought, I’ll just make some.
After some googling I found “Joy of Baking” and this recipe. Not only did they tell my what lemon curd is, they also explained for what it is used, what aspects you’d have to be careful about and how long you can keep it in the fridge. Then, after explaining the whole procedure, they followed with a short and easy-to-understand instruction:
“Lemon Curd: In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) (160 degrees F or 71 degrees C). This will take approximately 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn’t form) and refrigerate for up to a week.
Makes 1 1/2 cups (360 ml).
Note: If you want a lighter lemon curd whip 1/2 cup (120 ml) of heavy whipping cream and fold into the lemon curd.
Sorosky, Marlene, Easy Entertaining with Marlene Sorosky, Harper Collins. New York: 1988.“
Here’s the recipe, if you’re not lucky enough to attend our DVD night and might want to make some yourself:
Lemon Curd Recipe:
3 large eggs
3/4 cup (150 grams) granulated white sugar
1/3 cup (80 ml) fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice)
4 tablespoons (56 grams) unsalted butter, at room temperature
1 tablespoon (4 grams) finely shredded lemon zest“
What stumped me for a second was the stainless steel bowl. I don’t have one of those! I ended up using a small pot on top of a bigger one with the hot water, and it worked just fine.
I whisked and whisked till the curd thickened and lost its see-through quality. It became a lovely, cloudy yellow and lost the foamy glaze it had before.
I was so excited to pour it into my little mason jar that I almost forgot to add the butter!
Good thing I have this funnel, otherwise I couldn’t have gotten the good stuff into the tiny jar
Once I had it all inside I added the soft butter I had forgotten before and gave it a good stir. Fortunately, It hadn’t been too late.
Look at it: doesn’t it look like sunshine in a jar?
After posting this I’ll return to the kitchen to make the pie, which you’ll see in the next post. Its’ recipe only calls for three table spoons of lemon curd, so I’ll have to figure out what to do with the rest. Any suggestions?