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

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

I've made a cake made

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.

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

Tracy > wrote in news:g3bf2i$64q$1
@registered.motzarella.org:

> 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
>

Take a sheet of phyllo, brush on butter on both sides and lightly
sprinkle with brown sugar on one side....repeat 3 up to 5 times brown
sugar facing up, stack the sheets... cut pastry into triangles and bake
the phyllo. Put on a thickish layer of curd on a triangle top with
another triangle. Now here comes the tricky bit...top with whipped cream
or merang..if using merang dig out the blow torch and lightly toast it if
you like.

You can use thinner layers of curd and stack the triangles so that a
finished dessert has 2 or 3 layers of curd. But always top it with the
merang or whipped cream.

Or just put a layer of sheets in a purdy baking dish, then the curd etc
and cut it when you serve and to hell with the triangles.

Get several graham waffer crackers and make lemon curd mini sandwiches.

Have you never heard of lemon pie?

Puff pastry shells...fill them, put the lid back on. Whipped cream is an
option.

But you were looking for an option other than just eating....It might
clean silverware...I'm not sure as I eat mine.

--

The house of the burning beet-Alan

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

Another idea- fold some into sweetened or not whipped cream-instant
lemon mousse!

"Tracy" > wrote :
>
> 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 am not a big cake eater, but one of my favorite things in the world is
lemon cake with icing made with fresh lemon juice. One of my childhood
friend's mom made this, and I have had it only a few times since. I think
she did one of those cakes where you use jello, or pudding? But the
icing tasted of fresh lemons. Mmmm.

"Tracy" > wrote in message
...
>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


I absolutely *love* lemon curd with white cake and cream cheese frosting. It's a
match made in heaven.
My mom likes lemon curd on scones and biscuits. You can also use it as the base for a
lemon mousse, use it in place of pastry cream for a fruit tart, or use it in a berry
trifle. Combine it with mascarpone cheese, use it to fill tart shells, then top with
a mix of strawberries, blackberries and raspberries. Maybe some kiwi too... ;-)

kimberly

Hi, what about making a delicious "lemon curd ice cram"? You only nedd to
add some whipped cream to your lemon curd and put the mixture into the ice
cream maker or in the freeze until good consistency is reached.

Regards,
Tatiana.

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
>
>
I've used it as a cake filling: lemon curd between layers of yellow
cake and, depending on the occasion, dusted the top with icing sugar or
frosted the whole thing with lemon or vanilla buttercream or cream
cheese frosting.

flitterbit wrote:
> 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
> >
> >
> I've used it as a cake filling: lemon curd between layers of yellow
> cake and, depending on the occasion, dusted the top with icing sugar or
> frosted the whole thing with lemon or vanilla buttercream or cream
> cheese frosting.


I think this is where I am going to end up. I saw a nice recipe on the
Cooks Illustrated site. The only problem (potentially) is they put
gelatin in the curd to make it firm. I guess so it won't ooze so much.

I am thinking a spongy cake brushed with a little liqueur (raspberry
maybe), then the curd filling then some kind of frosting/icing.

I have seen a lot of recipes which include 7 minute frosting. I have
never made it and I wonder how it holds up. I mean, if I bring a cake
to a friends house 30 minutes away - will it still stay nice? I have
another recipe I really want to try which also includes 7 minute frosting.

-Tracy

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.

Tracy, would you mind posting that recipe. Sounds
like something I'd like. I like stuff that's easy.
Thanks,
Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Kate Connally wrote:
> 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.
>
> Tracy, would you mind posting that recipe. Sounds
> like something I'd like. I like stuff that's easy.
> Thanks,
> Kate
>

No problem. This was ridiculously easy.

From Fine Living:

http://tinyurl.com/4dxakt

or for those who don't like to click on links:

Lemon Curd
3 oz. (6 Tbs.) unsalted butter, softened at room temperature
1 cup sugar
2 large eggs
2 large egg yolks
2/3 cup fresh lemon juice
1 tsp. grated lemon zest

Cream the butter and sugar. Add the eggs slowly to combine well then add
the lemon juice and zest. It looks a little funny at this point but that
is ok.

Place the mixture in a heavy saucepan and heat over low heat until the
butter melts and it looks smooth. Turn up the heat to medium and cook
till thickened. The recipe says 15 minutes but this took more like 6 or
7 minutes.

Pour the thickened mixture into a bowl and cover with plastic wrap.
Place the wrap directly onto the surface to prevent a skin from forming
(unless you like the skin!)

Allegedly will keep for a week in the fridge or you can freeze it for
longer periods.



-Tracy

"Tracy" > ha scritto nel messaggio news:g3e8rj$qc3 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.
>
> No problem. This was ridiculously easy.
>
> From Fine Living:
>
> http://tinyurl.com/4dxakt
> -Tracy
>
Thanks, TRacy. I saved that too. I hate folderol with some of the L curd
recipes.

Tracy wrote:
> flitterbit wrote:
>> 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
>> >
>> >
>> I've used it as a cake filling: lemon curd between layers of yellow
>> cake and, depending on the occasion, dusted the top with icing sugar
>> or frosted the whole thing with lemon or vanilla buttercream or cream
>> cheese frosting.
>
>
> I think this is where I am going to end up. I saw a nice recipe on the
> Cooks Illustrated site. The only problem (potentially) is they put
> gelatin in the curd to make it firm. I guess so it won't ooze so much.
>
I didn't use gelatin, but then I wasn't transporting the cake, it was
being eaten the same day it was prepared, and the curd recipe contained
cornstarch as a thickener. Also, I refrigerated the filled cake, so
between the refrigeration and the cornstarch in the curd itself, I
didn't have a problem with ooziness.

> I am thinking a spongy cake brushed with a little liqueur (raspberry
> maybe), then the curd filling then some kind of frosting/icing.
>
That sounds nice! The cake recipe I used was from a cookbook called
"Rosie's Bakery All-Butter, Fresh Cream, Sugar-Packed Baking Book"; the
same cake layers also make a very nice Boston Cream Pie

> I have seen a lot of recipes which include 7 minute frosting. I have
> never made it and I wonder how it holds up. I mean, if I bring a cake
> to a friends house 30 minutes away - will it still stay nice? I have
> another recipe I really want to try which also includes 7 minute frosting.
>
> -Tracy

Alas, I've never made 7-minute frosting so can't offer any advice there;
hopefully someone else here can!

flitterbit wrote:
> Tracy wrote:
>> flitterbit wrote:

>>>> I was thinking of using the curd in some kind of layer cake. Anyone
>>>> do this? Any suggestions besides just eating the stuff?
>>>>
>>>> Tracy


> I didn't use gelatin, but then I wasn't transporting the cake, it was
> being eaten the same day it was prepared, and the curd recipe contained
> cornstarch as a thickener. Also, I refrigerated the filled cake, so
> between the refrigeration and the cornstarch in the curd itself, I
> didn't have a problem with ooziness.


I plan to refrigerate overnight - to help with the ooziness.


>> I am thinking a spongy cake brushed with a little liqueur (raspberry
>> maybe), then the curd filling then some kind of frosting/icing.
>>
> That sounds nice! The cake recipe I used was from a cookbook called
> "Rosie's Bakery All-Butter, Fresh Cream, Sugar-Packed Baking Book"; the
> same cake layers also make a very nice Boston Cream Pie

I am familiar with that book. There is a Rosie's bakery practically
right around the corner from where I work....
I am not a big fan of Boston Cream Pie. I am not sure why though. I
like cake, I like the custard filling and I like chocolate. I just don't
like them all together. BUT...I do like eclairs. Go figure.


Thanks for your help!
Tracy

Tracy wrote:

> Kate Connally wrote:
>
>> 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.
>>
>>
>> Tracy, would you mind posting that recipe. Sounds
>> like something I'd like. I like stuff that's easy.
>> Thanks,
>> Kate
>>
>
> No problem. This was ridiculously easy.
>
> From Fine Living:
>
> http://tinyurl.com/4dxakt
>
> or for those who don't like to click on links:
>
> Lemon Curd
> 3 oz. (6 Tbs.) unsalted butter, softened at room temperature
> 1 cup sugar
> 2 large eggs
> 2 large egg yolks
> 2/3 cup fresh lemon juice
> 1 tsp. grated lemon zest
>
> Cream the butter and sugar. Add the eggs slowly to combine well then add
> the lemon juice and zest. It looks a little funny at this point but that
> is ok.
>
> Place the mixture in a heavy saucepan and heat over low heat until the
> butter melts and it looks smooth. Turn up the heat to medium and cook
> till thickened. The recipe says 15 minutes but this took more like 6 or
> 7 minutes.
>
> Pour the thickened mixture into a bowl and cover with plastic wrap.
> Place the wrap directly onto the surface to prevent a skin from forming
> (unless you like the skin!)
>
> Allegedly will keep for a week in the fridge or you can freeze it for
> longer periods.

Thanks, Tracy. I can't wait to try it.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Tracy wrote:
> flitterbit wrote:
>> Tracy wrote:
>>> flitterbit wrote:
>
>>>>> I was thinking of using the curd in some kind of layer cake. Anyone
>>>>> do this? Any suggestions besides just eating the stuff?
>>>>>
>>>>> Tracy
>
>
>> I didn't use gelatin, but then I wasn't transporting the cake, it was
>> being eaten the same day it was prepared, and the curd recipe
>> contained cornstarch as a thickener. Also, I refrigerated the filled
>> cake, so between the refrigeration and the cornstarch in the curd
>> itself, I didn't have a problem with ooziness.
>
>
> I plan to refrigerate overnight - to help with the ooziness.
>
>
>>> I am thinking a spongy cake brushed with a little liqueur (raspberry
>>> maybe), then the curd filling then some kind of frosting/icing.
>>>
>> That sounds nice! The cake recipe I used was from a cookbook called
>> "Rosie's Bakery All-Butter, Fresh Cream, Sugar-Packed Baking Book";
>> the same cake layers also make a very nice Boston Cream Pie
>
> I am familiar with that book. There is a Rosie's bakery practically
> right around the corner from where I work....
> I am not a big fan of Boston Cream Pie. I am not sure why though. I
> like cake, I like the custard filling and I like chocolate. I just don't
> like them all together. BUT...I do like eclairs. Go figure.
>
>
> Thanks for your help!
> Tracy
>
>
I bet it's the same Rosie; if I remember correctly, there was a blurb at
the beginning about the bakery. Nummy stuff in that book

Re Boston Cream Pie, I like it, but I confess to liking
lemon-curd-filled yellow cake, with or without frosting, even better

You're most welcome; I'm sure your cake is going to be a huge success!