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 ONE
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