Wednesday, August 18, 2010


I need to use the lemons I bought at work. Yes, at work. The cafe is featuring local produce here and there and I was swept up in the awesomeness that is The Lemon. (Need I mention that I scarfed down Lemon-Blueberry Angelfood Cake that day?)

The easiest way for me to express my lemon love is with curd. Yummy scented, thick and sweet lemon curd. Now, which version to use... I have six egg yolks itching to be used. So...

For the lemon curd:
              zest of 2 lemons
              1/2 cup (125ml) lemon juice
              1/4 cup sucanat (or sugar)
              1 egg + 1 egg yolk
              4 tablespoons unsalted butter, at room

For the buttercream:

                6 egg yolks
                1 cup sugar
                1/2 cup water
                3 sticks unsalted butter, at room

                 1/2 vanilla bean

From Joe Pastry (Whom I have a blog-crush on):
4 egg yolks
5 ounces sugar
3.25 ounces (by weight) lemon juice
2 ounces softened butter
pinch salt
2 teaspoons lemon zest

 From Epicurious (Where every time I see something, I want to make it)

For lemon curd
2 1/3 cups sugar
2 teaspoons cornstarch
1 cup fresh lemon juice
4 large eggs
4 large egg yolks
3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch pieces

Decisions, decisions.  Since I can't run for one more day, one of these will be made tonight... I have a hankering for a lemon bar and lemon macarons.


gale Reeves said...

I love lemon curd!!!! It's very hot in the south; lemon sounds cool and refreshing.

julie said...

I am astounded that you have no recipes from lemonparty! (Because that's all I could think about during lemon week in the cafe.)