Subj : Passover Desserts - 38
To   : All
From : Dave Drum
Date : Sat Apr 20 2024 03:48 pm

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

 Uncle Dirty Dave's Archives

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