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Saturday, February 18, 2012

Sweet and sour

The weather outside has been feels like spring is coming soon! I'm starting to think about all of the fabulous, light flavors I'll be using in the springtime to make delicious desserts.

When I think about some great flavors for spring cakes, I like to remember citrus - lemon and lime. These flavors make great curds, pies, and even flavors for the cakes themselves. Citrus can cut the sweetness in a very dense, rich cake, and add depths of additional flavors. If you've never made a lemon curd, it's actually very easy, but will look impressive to all of your guests. Ina Garten has an easy recipe for you to try. Let me know how it turns out...happy baking!

Barefoot Contessa's Lemon Curd

  • 3 lemons
  • 1 1/2 cups sugar
  • 1/4 pound unsalted butter, room temperature
  • 4 extra-large eggs
  • 1/2 cup lemon juice (3 to 4 lemons)
  • 1/8 teaspoon kosher salt


1. 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.
2. 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.
3. 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.
4. Remove from the heat and cool or refrigerate.

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