• Passover Desserts - 38

    From Dave Drum@1:2320/105 to All on Sat Apr 20 15:55:00 2024
    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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