This is a bit of a follow-up to yesterday's post, since we filled our crepes with a bit of lemon curd. this recipe will find a way into lots of things: a teatime spread for scones, crepes (of course), a filling in a layered cake, lemon tartlets, a topping on ice cream - whatever your fancy. It's a bit softer than you would want to use in a lemon meringue pie, but that's why it's ideal for tartlets - just top those up with a meringue!
You will need:
3 large eggs
1 egg yolk
1/2 lb / 225g sugar
1/4 lb / 113g unsalted butter, cubed
2 lemon zest
3oz / 88ml lemon juice
Method:
- set a pot of water on to simmer for a double-boiler
- in a bowl, mix all ingredients except butter and whisk well
- place bowl over pot and start whisking until very thick
- off the heat, whisk in the cubed butter - you can use an immersion blender if you wish
- strain through a mesh seive into another bowl and chill in an ice bath
- store in the fridge until serving
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