MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Olive Oil Lemon Curd
Categories: Citrus, Desserts
Yield: 2 Cups
1 c (240 mL) freshly squeezed
Lemon juice
1 c (200 g) granulated sugar
3 lg Eggs
1 Egg yolk
2 ts Fine grated lemon zest
pn Salt
1/2 c (120 mL) extra-virgin olive
Oil
Place the lemon juice, sugar, eggs, egg yolk, lemon zest
and salt in a blender, and blend until smooth, about 30
seconds. With the motor still running, slowly pour in
the oil until just combined.
Fill a medium saucepan with about an inch of water and
bring water to boil over high heat. Transfer lemon
mixture to a metal mixing bowl that can nestle into top
of the saucepan without touching the water. Reduce heat
to medium-low and, using a potholder or towel to protect
your hands, whisk constantly until the curd thickens and
looks like mayonnaise, 6 to 10 minutes. Do not overcook.
(If you have a double boiler, you can use that here
instead of the pot and the bowl.)
Remove bowl from the heat and inspect the curd. If you
see hard bits of coagulated egg, strain the curd through
a fine mesh sieve, pressing with a rubber spatula. (If
it looks smooth, you can skip this step.) Transfer curd
to a container and press a piece of plastic wrap against
the surface to create an airtight seal. Let the curd
cool to room temperature, then refrigerate until cold,
at least 1 hour.
TIP: To make the curd in the microwave, pour the
lemon-olive oil mixture from the blender into a large
glass bowl and cook in the microwave, on high power, in
1 minute intervals for 3 to 5 minutes. Whisk furiously
between intervals, especially at the edges. Reduce power
to 70 percent and continue to cook for another 1 to 2
minutes (stirring every minute), until the curd thickens
and looks slightly puffed and spongy. Press a piece of
plastic wrap against the surface to create an airtight
seal and let the curd cool to room temperature, then
refrigerate.
By: Melissa Clark
Yield: About 2 cups
RECIPE FROM:
https://cooking.nytimes.com
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