Lemon Curd Topping Food

LEMON CURD TOPPING

Steps:

• In a medium saucepan, whisk egg yolks, lemon zest and juice, and sugar. Cook over medium heat, stirring with a wooden spoon, until mixture is thick enough to coat spoon, about 8 minutes. Remove from heat. Add butter, one piece at a time, stirring until smooth.
• Pass mixture through a fine sieve into a bowl. Cover with plastic wrap; press directly on surface to prevent a skin from forming. Let cool before serving.

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.

GLAZED LEMON CURD-FILLED COFFEE CAKE

Steps:

• Put the flour, brown sugar, cinnamon and salt in a small bowl and stir to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
• Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
• Whisk together the flour, baking powder, baking soda and salt in a small bowl.
• Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
• Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the lemon curd on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
• Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.
• When the cake is cool, whisk together the confectioners' sugar and lemon juice in a medium bowl until smooth. Drizzle the glaze over the cake and let set.

LEMON ANGEL FOOD CAKE WITH PRESERVED LEMON CURD

Steps:

• Make the cake: Heat the oven to 350 degrees and place a rack in the center.
• Sift flour and 1/3 cup/65 grams granulated sugar into a large bowl.
• In the bowl of an electric mixer, combine egg whites, salt and cream of tartar and beat with the whisk attachment on medium-high speed until medium peaks form, about 3 minutes.
• Gradually add in remaining 1 cup/200 grams granulated sugar, 1 tablespoon at a time, and beat until firm, glossy peaks form. Beat in confectioners' sugar, lemon zest, vanilla and lemon extract.
• Sift a quarter of the flour mixture over egg whites and use a rubber spatula to fold until barely combined. Repeat with remaining flour in 3 more additions.
• Scrape into an ungreased 10-inch tube pan, smooth top, and bake until cake is springy and pulls away from the pan, 35 to 40 minutes. Transfer to a wire rack to cool.
• Make the curd: In a small bowl, combine 1/4 cup/59 milliliters lemon juice and gelatin; set aside to bloom. In a large bowl, lightly beat eggs.
• In a medium bowl, combine granulated sugar, butter, remaining 1/4 cup/59 milliliters fresh lemon juice, the preserved lemon juice, the zest and the salt. Place bowl over a pot of simmering water until warm. Remove from the heat, then pour over the eggs in a thin stream, constantly whisking. Place bowl with the egg and lemon mixture over the simmering water pot and cook, stirring constantly, to 175 degrees, about 5 minutes.
• Remove from heat, stir in gelatin mixture and immediately pour through a fine strainer into a wide bowl set over ice bath, stirring until mixture is cool. Chill for 1 hour.
• Whip the cream until soft peaks form. Fold into the lemon curd and chill for another hour, until cold.
• To serve, unmold the cake. Using a serrated knife, halve the cake crosswise to create 2 layers. Dollop on some of the lemon cream to cover. Top with the cake and dollop on more lemon cream. (Remaining lemon cream will last up to a week in the refrigerator.)

SIMPLE LIGHT LEMON CUSTARD

Steps:

• Combine eggs, lemon rind and sugar in a saucepan on medium heat.
• Cook for 3 minutes, stirring constantly to prevent clumping, until mixture becomes well combined and light yellow.
• Add in light margarine and lemon juice, keep whisking and cooking for about 5 minutes.
• Set aside, let cool before serving.
• Mixture will thicken even more when cold.
• Enjoy on top of cakes, pies, fruit, ice cream -- or on its own!

LEMON CURD

Steps:

• In a heavy medium saucepan, over medium-low heat, melt butter.
• Remove pan from heat & add sugar, lemon juice, zest & salt, whisking to blend. Finally, whisk in yolks until smooth.
• Cook the mixture, whisking constantly, until it thickens & leaves a path on the back of a wooden spoon when a finger is drawn across it ~ DO NOT ALLOW THE MIXTURE TO BOIL.
• Immediately pour the lemon curd through a strainer into a bowl, then let it cool to room temperature, whisking occasionally.
• Cover & refrigerate until ready to serve ~ It will keep in the frig for a month & in the freezer for about three times that long!
• Serve it with satisfaction on toast or scones, in tarts or as a topping for fresh fruit, gingerbread, pound cake, cheesecake or . . . !

MERINGUE SHELLS WITH LEMON CURD

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes., Preheat oven to 225°. Add vinegar, vanilla, salt and cream of tartar to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form., Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a large star tip. Transfer meringue to bag. On a parchment-lined baking sheet, pipe meringue into twelve 3-in. round disks, building up the sides with meringue to form shells. Bake 45-50 minutes or until set and dry. Turn off oven (do not open door); leave meringues in oven 1 hour. Remove from oven; cool completely on baking sheet. , Meanwhile, in a small heavy saucepan, mix sugar and potato starch. Whisk in water and 1/2 cup lemon juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer., Remove from heat. Stir a small amount of hot mixture into eggs; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Gently stir in lemon zest and remaining lemon juice. Transfer to a small bowl; cool without stirring. Refrigerate, covered, until cold., Spoon curd into meringue shells. If desired, top with whipped topping and berries.

LEMON CURD CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
• Stir together shortbread crumbs and butter for crust in a bowl; press into the bottom of the prepared pan.
• Bake in the preheated oven for 5 to 7 minutes. Remove from the oven and let sit while you prepare the filling.
• Beat cream cheese and sugar with an electric mixer until smooth, 2 to 3 minutes. Add whipping cream, eggs, egg yolk, flour, lemon zest, vanilla, and lemon extract and blend until smooth. Pour into the pan on top of the crust.
• Wrap the bottom of the pan with foil, and set into a baking dish. Pour hot water into the baking dish until half full.
• Bake in the preheated oven until edges are set and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 hour.
• Remove from the oven and run the tip of a table knife around the edges of the pan. Set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour. Refrigerate until completely chilled, 3 hours to overnight.
• When ready to serve, spread top with lemon curd.