Lemon Charlottes And Lemon Curd Food

LEMON CURD

Steps:

• Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.
• Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
• Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.

PERFECT LEMON CURD

Steps:

• In a 2 quart saucepan, combine lemon juice, lemon zest, sugar, eggs, and butter. Cook over medium-low heat until thick enough to hold marks from whisk, and first bubble appears on surface, about 6 minutes.

LEMON CHARLOTTES WITH LEMON CURD AND CANDIED LEMON PEEL

Steps:

• For candied lemon peel:
• Line small baking sheet with foil. Using vegetable peeler, remove peel from lemons in long strips (yellow part only). Place in small saucepan. Add enough cold water to cover generously; bring to boil. Drain. Repeat blanching 2 more times. Cut lemon peel into 1/8-inch-wide strips. Bring 2 cups sugar and 2 cups water to boil in medium saucepan, stirring until sugar dissolves. Boil gently 5 minutes. Add lemon peel; simmer until peel is translucent, about 15 minutes. Using slotted spoon, transfer peel to prepared sheet; sprinkle 1 cup sugar over and toss to coat. Let dry at room temperature 2 hours. Transfer lemon peel mixture to airtight container. Pour syrup into bowl. (Candied lemon peel and syrup can be made 3 days ahead. Store peel at room temperature. Cover and chill syrup.)
• For lemon curd:
• Whisk egg yolks, whole eggs, sugar, lemon juice, and salt to blend in top of double boiler over barely simmering water (do not allow bowl to touch water); whisk constantly until mixture thickens and instant-read thermometer registers 160°F, about 6 minutes. Transfer to glass bowl; place plastic wrap directly on surface; refrigerate overnight.
• Finely chop enough candied lemon peel to measure 1/4 cup; place in small bowl. Mix in 1/2 cup lemon curd; cover and chill. Beat whipping cream in large bowl until peaks form. Fold 1 cup whipped cream into remaining lemon curd; cover and chill. Cover remaining whipped cream; chill.
• Line six 3/4-cup soufflé dishes (3 inches in diameter with 1 1/2-inch-high sides) with plastic wrap, leaving 3-inch overhang. Cut ladyfingers into 2-inch lengths, reserving ends. Stand 7 ladyfinger pieces upright side by side, rounded side out, around inside rim of each dish. Place reserved end pieces of ladyfingers in bottom of each dish, covering completely. Brush ladyfingers lightly with lemon syrup. Spoon 1/4 cup lemon cream mixture into center of each dish. Gently spread generous 1 tablespoon lemon curd-peel mixture over top of each. Chill at least 2 hours. (Can be made 1 day ahead. Cover; keep chilled.)
• Using plastic wrap as aid, lift charlottes out of soufflé dishes. Carefully peel off plastic wrap. Place on plates. Spoon reserved whipped cream into pastry bag fitted with medium star tip. Pipe whipped cream rosette atop each charlotte. Sprinkle each with candied lemon peel.

HOMEMADE LEMON CURD

Steps:

• In a small heavy saucepan over medium heat, whisk eggs, sugar and lemon juice until blended. Add butter and lemon zest; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon. Transfer to a small bowl; cool 10 minutes. Refrigerate, covered, until cold.

LEMON CURD

Steps:

• In a heatproof bowl set over a pan of simmering water over medium heat, add the lemon juice, sugar and salt. Whisk until the sugar dissolves. Add the eggs and whisk together. Let cook, whisking, until thickened, 8 to 10 minutes. Add the butter, whisking to incorporate. If necessary, strain the custard through a fine mesh sieve into a medium bowl. Chill until ready to serve.

LEMON CURD

Steps:

• Put the lemon zest, juice, sugar and butter in a heatproof bowl over a pan of simmering water. Stir occasionally until the butter has melted. Then, using a small whisk or fork, stir in the beaten egg. Keep gently whisking the mixture over the heat for around 10 mins until thickened like custard.
• Pour the cooked curd through a sieve into a clean jug to remove the zest, then pour into sterilised jars. Keeps in the fridge for up to 2 weeks.

INCREDIBLY EASY LEMON CURD, ECUADOREAN STYLE.

Steps:

• Mix the cornstarch in the water.
• Put all ingredients into the blender and blend until smooth.
• Pour from the blender into a saucepan and cook over low heat until it thickens.
• Done!
• South American magic.

LEMON CHARLOTTES AND LEMON CURD

Steps:

• This step (candied lemon peel and syrup) can be prepared up to 3 days ahead.
• To make your candied lemon peel, line any small baking sheet with aluminium foi.
• Using your vegetable peeler, remove the peel from your lemons in long strips, making sure you DO NOT remove the white portion as well, only the yellow.
• Place the peel in a small saucepan, and just cover the peel with cold water.
• Bring to a boil, then drain.
• Repeating blanching process 2 more times in the same manner as stated above.
• Take your lemon peel, and cut into 1/8 inch wide strips.
• In a medium saucepan, bring 2 cups sugar and 2 cups water to a boil, stirring constantly until sugar dissolves.
• Boil gently for 5 mins, and then add lemon peel.
• Simmer until peel is translucent (this will take approx 15 mins).
• Using a slotted spoon (DO NOT THROW AWAY THE SYRUP), transfer your peel to aluminum covered pan and sprinkle 1 cup of sugar over the peels and toss to coat completely.
• Allow these to dry at room temp for 2 hours.
• Transfer peels to an airtight container and store at room temperature.
• Pour the syrup into a bowl, cover and chill.
• For your Lemon Curd.
• This step should be done the day before.
• In the top portion of a double boiler over barely simmering water (ie: the water SHOULD NOT touch the top)Whisk your egg yolks, whole eggs, sugar, lemon juice and salt to blend.
• Whisk constantly until mixture thickens and instant-read thermometer reads 160F (this should take approximately 6 mins).
• Now transfer mixture to a glass bowl, wrap in plastic wrap so that the plastic is touching the surface of the mixture, and refrigerate overnight.
• Take a portion (NOT ALL) of your candied lemon peel and finely chop enough to measure 1/4 cup.
• Place this in a small bowl and mix in 1/2 cup of lemon curd.
• Cover and chill.
• Beat whipping cream in a large bowl until speaks form.
• Fold 1 cup of whipped cream into the remaining lemon curd, cover and chill mixture.
• Cover remaining whipped cream and chill.
• Now, line six 3/4-cup souffle dishes (2 inches in dia with 1 1/2 inch-high sides) with plastic wrap, allowing 3 inch overhang.
• Take your ladyfingers and cut them into 2 inch lengths, keeping the ends for later.
• Stand 7 ladyfinger pieces upright, side by side, rounded side out, around the inside rim of each souffle dish.
• Place reserved end pices of ladyfingers in the bottom of each souffle dish, making sure to cover completely.
• Take out your chilled syrup, and brush ladyfingers lightly with this syrup.
• Spoon 1/4 cup lemon/whipped cream mixture into the center of each dish, and then genty spread a heaping tablespoon of lemon curd/peel mixture over the top of each.
• Cover and chill for at least 2 hours, and up to 1 day ahead.
• Now that they have chilled for a length of time, remove the charlottes from the souffle dishes by using the plastic wrap to lift up.
• Carefully remove the plastic wrap.
• Place charlottes on plates.
• Spoon reserved whipped cream into a pastry bag fitted with medium star tip(or be creative and use any kind of bag you can cut the tip off of for a less fancy but workable approach!) and pipe whipped cream rosette atop each charlotte.
• Sprinkle each with candied lemon and serve immediately.