Lemon Curd For Passover Food

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 CURD WITH BERRIES

Steps:

• Bring lemon zest, lemon juice, and 1/4 cup sugar to a bare simmer in a large heavy saucepan over medium heat, whisking to dissolve sugar, then remove from heat.
• Whisk eggs, salt, and 1/2 cup sugar in a large bowl until light and thick, about 1 minute. Whisking constantly, gradually pour about one-quarter of hot lemon mixture into egg mixture, then, whisking constantly, incorporate egg mixture into remaining lemon mixture in saucepan. Cook over medium heat, whisking constantly, until lemon curd is opaque and thick enough to hold the marks of the whisk, about 2 minutes.
• Scrape lemon curd into a blender. With motor on medium speed, add butter a piece at a time, waiting until each piece is fully incorporated before adding the next, until the butter is emulsified and curd is light and thick.
• Transfer lemon curd to a large nonreactive bowl and cover with plastic wrap, pressing directly against surface so a skin doesn't form. Chill until cold, at least 2 hours.
• Toss berries and remaining 1-2 Tbsp. sugar in another large bowl. Let sit until some juices have accumulated, 25-30 minutes. Spoon curd into bowls and top with berries and their juices.
• Do Ahead
• Lemon curd can be made 2 days ahead. Keep chilled.

PASSOVER LEMON CURD

Steps:

• Beat the eggs, yolks, sugar, and salt with an electric mixer until pale and thickened. Beat in the lemon juice; add the margarine. Bring to a simmer in a medium saucepan over medium heat, whisking. Cook until thickened, 3 to 4 minutes. Pour through a fine sieve into a bowl; stir in zest. Refrigerate until cold, about 1 hour.

PASSOVER LEMON SPONGE CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 10-inch angel food cake pan.
• Beat the egg yolks into a mixing bowl with an electric mixer until frothy. Gradually add the sugar until completely incorporated. Beat in the orange juice, lemon zest, and orange zest. Sift the potato flour and matzo cake meal together in a bowl; gently stir into the egg yolk mixture.
• Beat the egg whites in a bowl with the salt using an electric mixer on high speed until stiff and shiny. Use a rubber spatula to fold 1/3 of the beaten egg whites into the egg yolk mixture. Gently run the spatula through the center of the mixture, then around the sides of the bowl, repeating until fully incorporated. Add the remaining egg whites, folding until just incorporated. Gently pour the batter into the prepared angel food cake pan.
• Bake in the preheated oven until the cake is set and lightly browned, about 1 hour. Remove from oven, invert the pan, and let cool completely before removing the cake from the pan.

FROZEN YOGURT ICE POPS WITH LEMON CURD

Steps:

• Grate the zest of the lemons, then juice them. Place the zest in a bain-marie or double boiler. Pour the juice through a strainer into the bain-marie, add the sugar, then stir to combine. Cut the cold butter into small cubes and add to the bowl.
• In a separate bowl, beat the eggs and the additional yolk with a fork. Gently heat the butter, sugar and lemon mix in the bain-marie or double boiler until the butter has just melted then add the beaten eggs.
• Cook for 10-12 minutes, stirring with a silicone spatula until the mixture thickens and coats the spatula. A line drawn with a finger through the mixture on the spatula should remain visible for several seconds.
• Pour the lemon curd into a storage container and leave to cool in the refrigerator. Extra lemon curd can be served with berries, over yogurt, or on biscuits.
• Pour the cream into a small saucepan, then add the agar agar. Mix with a hand whisk and bring to a boil over medium-low heat. Cook for 1 minute, then remove from the heat. Pour the warm cream into a bowl, add the yogurt, and stir to combine.
• In a separate bowl, mix half the measured lemon curd with one-third of the cream and yogurt mixture.
• Pour a layer of the plain cream and yogurt mixture into the base of each ice-pop bar mold, followed by a layer of the lemon curd mixture. Continue alternating the two mixtures until the molds are almost filled. Ripple the remaining lemon curd through the surface of each ice pop. Insert a wooden ice-pop stick into each mold.
• Transfer the ice-pop molds to the freezer and chill for 6 hours or until frozen. To unmold, dip one ice-pop mold at a time into boiling water for 20 seconds, then remove the ice pop from the mold by gently pulling on the stick. Serve immediately.

NOT SO SWEET PASSIONFRUIT CURD FOR PASSOVER

Steps:

• Melt butter and sugar together in a pan.
• Add eggs and passionfriut and very gently heat until thickened stirring all the time.
• When thick enough for you - this may take up to 10 minutes - then pot into clean dry jars and store in the fridge ready for use.
• Note, this can be done in the microwave in very short bursts.
• Be careful you don't get scrambled eggs with passionfruit sauce!
• Not sure how much this gives as it is different each time due to the juiciness of the fruit.

LEMON LAYER CAKE FOR PASSOVER RECIPE

Steps:

• Cake: Preheat oven to 325 degrees. Trace the bottom of the baking pans onto a piece of parchment and cut out the circle. Use margarine to grease the baking pans; position the parchment circle in the pan and grease the paper. Separate the eggs into whites and yolks. Combine egg yolks, water, lemon juice and sugar in the bowl and beat on low to combine, then add the cake meal, potato starch and lemon zest. Beat on medium speed until well incorporated. Beat the egg whites and salt in a separate, clean bowl on high speed until stiff peaks form. Gently fold in the egg yolk mixture, then pour into prepared pans. Bake about 15 minutes, rotating the pans half way through the cooking time. For the lemon cream: Combine the eggs, yolks and sugar in a double boiler set over a pan of barely boiling water. Whisk in the lemon zest and juice. Cook about 25 minutes, whisking occasionally, so the mixture becomes thick. Be patient, don't stir too much. Remove the bowl from the heat and whisk in a tablespoon of the margarine at a time. Cool for 10 minutes, then cover with plastic wrap and refrigerate at least 4 hours or overnight. To assemble: Unwrap the cakes and stack, adding a little lemon cream between each layer, leaving enough lemon cream to add to the Cool Whip to frost the cake at the end. When the layers are done, add some Cool Whip to the remaining lemon cream until it looks like enough to frost the cake. Frost and refrigerate.

LEMON NUT ROLL PASSOVER

Steps:

• For Nut Roll:- use first 4 ingredients on the list.
• Preheat oven to 350°F
• Grease a jelly roll pan, line with paper, and grease. Beat yolks with sugar until thick. Mix baking powder with nuts and fold into yolks. Whip egg whites until stiff and fold into batter. Spread in prepared pan and bake about 20 minutes. Cover cake with a damp towel, and chill in refrigerator. Turn cake out on the towel, and remove paper. Spread the filling and roll (like a jelly roll). Dust with powdered sugar and chill.
• This freezes well or can be kept up to three or four days in the refrigerator. Just be sure that it does not sit at room temperature except briefly when slicing and serving.
• For Lemon Curd Filling:- use last 6 ingredients.
• Combine lemon juice and starch in heavy saucepan. Stir until dissolved (bring to a boil to thicken and remove floury taste). Carefully whisk in remaining ingredients. Cook over medium heat until thick and smooth and just beginning to boil. Stir constantly about 7 minutes and transfer to a bowl. Cover the surface with plastic wrap. Chill.