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Tuesday, November 3, 2009

EXPERIMENTS WITH A ZINGY BUTTERY SWEET CURD



TAKING A STROLL,A TRIP INTO A ZINGY WORLD,A LEMONY SUPRISE WATING TO HAPPEN BUT IF U DONT LIKE TO EXPERIMENT THEN THIS RECIPE IS FOR U, ALSO A TRIED & TESTED ONELemons on Foodista


WITH THIS LEMON CURD WAS BORN THIS LEMONY CAKE-READ HERE-
Lemon curd again??? Yes lemon curd's back & with a twist Or it just got zingier.ANd very very richer...a flying start of my experiments with lemons ,eggs & butter & of course sugar

Yes,now here's a much zingier& richer lemon curd with not only a combi of ingredients but also slightly different combi of microwaving & double boiling.


Yup if u love that very very extra zing with richness of butter ,this one is for u,else cut the quantity of lemons & butter to half,i tried 'em both,both are fantastic but very different where the zing & buttery richness is concerned.Personnal taste to how zesty or buttery ur lemon curd must be is different strokes for different folks right? Or else ---this lemon curd ----is the the mid taker.



WITH THIS LEMON CURD WERE FILLED THESE FRENCH BUTTER COOKIES


Lemme first tell ya what ya needs:-
~~~150 grams BUTTER
NOTE-i got the idea for so much butter from ALTON BROWNS RECIPE HERE.Now here i played a combi of low salt butter(100 grams) & salted butter (50 grams),last time used only salted butter,yeah this one in nice & buttery but u can even reduce this amount to half.
~~~1CUP + 4 TBH SUGAR
NOTES-And sugar we all love so added in 1 cup + 4 tbh (arnd 1/4 cup) went in.if u dont fancy ot too sweet,well stick to one cup.i had normal granulated sugar & stuck just to that.
~~~ 7 LEMONS/LIME'S
NOTE-As have been readind around ,what i saw was that for around 2 eggs or less is one big lemon,our lemons are 2 to the size of maybe british lemons,like for 6 of these lemons i extracted 150 ml of juice so thought that 7 would be ok,this lemon tart is very much zingier than the other lemon curd-READ HERE FOR LEMON CURD RECIPE--And these lemons were largish but not quite as big as the ones nigella zest's with her micro-plane kinds zestor,so here it was the zest & juice of 7 lemons(if u didn notice by now,yes i love 7)
~~~5 WHOLE EGGS + 2 YOLKS
NOTE-Now for the eggs there were five whole large eggs & 2 egg yolks...thats 7 eggs.Or can use only yolks too but then will have to rduce the other add-ins but will definately try that one soon too.

PROCEED TO WHISK AWAY....



1)MELT HALF THE BUTTER WITH SUGAR ON HIGH FOR 30 SECONDS IN A GLASS BOWL(i love my luminarc mixing bowls)


2)BEAT IN A LITTLE & ZEST IN THE LEMONS.AND NEXT STRAIN FRESHLY SQUEZED LEMON JUICE









3) ADD IN THE WELL WHISKED EGGS.

4)WHISK THE WHOLE MIXTURE,MICROWAVE FOR 1 MINUTE ON HIGH & ADD A BLOB FROM REMAINING BUTTER.
5)MICROWAVE AGAIN FOR A MIN ON HIGH,ADD ANOTHER BLOB & GIVE IT A GOOD STIR.REPEAT ONCE OR TWICE TILL ITS THICKENING-depends on micro)
6)WHILE THE MICRO DOES ITS JOB ,U GET THE DOUBLE BOILER OR PAN OF WATER BOILING,NOW KEEP BOWL OVER PAN OF H2O FOR ANOTHER 5 MINS OR SO,ADDING BUTTER LITTLE AT A TIME & WHISKING INBETWEEN.
(with half the lemons & butter,i tried --THIS LEMON CURD RECIPE HERE-a--& found the texture better)

6)THATS IT UR DONE,U CAN CONTINUE ONLY IN THE MICRO BUT I SIMPLY LOVE TO EXPERIMENT SO MUCH.


7)CLING WRAP BOWL & REFRIGERATE.













THIS RECIPE WAS EXCELLENT FOR FROSTINGTHESE COOKIES









FROM THIS LEMON CURD  WAS BORN THISLEMONY ZINGY CAKE

2 comments:

  1. I love this recipe. The lemon curd has such a generous amount of eggs and egg yolks it must be totally delicious.

    ReplyDelete
  2. Hi heather,yup Heather ur so right,i love a zingy curd too. But the othe lemon curd (adapted from rachel allen)is lovely too,did ya check it?
    Just as nice but not so zingy.
    But both are absolutely delish as ever.

    ReplyDelete

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