February 18, 2012

Good Eats

  • I scored a passel of fresh berries during this morning's sojourn to the Strip...  many of them are destined to be served with some of this glorious stuff for this evening's dessert.  

  • This is a really fabulous lemon curd recipe, with a gloriously tart lemon tang well-balanced by the fatty, milky goodness of the butter.  As always, if you're worried about calories and cholesterol n'at, use the real stuff and practice portion control.  Trans fat and pointless deprivation will kill ya.

  • Lemon Curd (adapted from Ina Garten's recipe)

  • 1-1/2 cups sugar
  • 1 stick salted butter
  • 4 eggs
  • 1/2 cup fresh lemon juice
  • zest of three lemons
In a food processor, pulse the sugar and lemon zest; add the butter and process until thoroughly combined.  Add the eggs, process until smooth.  Finally, incorporate the lemon juice.
Transfer the mix into a saucepan.  Cook on medium heat, stirring constantly, until the curd reaches 170 degrees. (It will visibly thicken.)  Cool and refrigerate.  Lemon curd is all acidic and stuff, so it'll keep for a while...  but don't expect it to languish undisturbed in the fridge for too long.