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...
From Tartlette:
| 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.
2 comments:
I love lemon curd!!!! It's very hot in the south; lemon sounds cool and refreshing.
I am astounded that you have no recipes from lemonparty! (Because that's all I could think about during lemon week in the cafe.)
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