Lemons, Limoncello and Lemon Curd
merryb wrote:
> On Jun 18, 10:02 am, Tracy > wrote:
>> I finally got my hands on enough lemons to make limoncello. The peels
>> are sitting in a jug of Everclear right now.
>> I squeezed the lemons and stuck the juice in the fridge until I could
>> figure out/decide what to do with it. Last night I made lemon curd with
>> some of the juice and it turned out fantastic. I used a method I found
>> online where you just cream the sugar and butter, add the eggs, the
>> lemon juice and zest and heat over medium heat until thickened. No lumps
>> no straining. Awesomely easy.
>>
>> I still have some juice left over so I might make some lemon bars or I
>> just might freeze it for something later this summer.
>>
>> I was thinking of using the curd in some kind of layer cake. Anyone do
>> this? Any suggestions besides just eating the stuff?
>>
>> Tracy
>
> Whoops! I meant to say that I have made a cake out of a lot of crepes
> and lemon curd. Basically, make a base out of 2-4 crepes, and then
> spread with a thin coat of curd, and add another crepe, a layer of
> curd, etc.
That sounds good....
-Tracy
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