Meridian Cook Book Holiday Edition | Page 43

Lemon Curd Ingredients :
• 6 lemons , zest and juice
• 3 cups sugar
• 8 eggs
• 1 ⁄ 4 teaspoon salt
• 1 ⁄ 2 pound unsalted butter , room temperature
Lemon Curd Directions :
1 . Zest all lemons then add sugar and zest to food processor . Pulse until blended and sugar becomes fine . 2 . Juice all the lemons . Should equal 1 cup , add salt to lemon juice and stir until dissolved . 3 . Whip eggs and lemon-sugar in mixer fitted with a whisk attachment on high for 4 to 5 minutes , or until it becomes pale yellow , thick and creamy . At this point , whisk in lemon juice to mixture until incorporated .
4 . Add mixture to a non-reactive saucepan and cook on low stirring regularly until it reaches 135 degrees Fahrenheit or until it coats the back of a spoon . When you run your finger through it , the two halves should not come back together .
5 . Turn off heat and begin to whisk in the cubed butter 2 or 3 pieces at a time ; adding more when pieces have dissolved and incorporated . Repeat until all butter is used , then pour into a bowl to cool . Lightly cover the top with plastic wrap and be sure to lay the wrap so that it will be touching the curd . 6 . Refrigerate . Reserve about a third of the lemon curd for the whipped cream .
Lemon Whipped Cream Ingredients :
• 1 quart heavy whipping cream
• 1 ⁄ 2 cup powdered sugar , sifted
• 1 / 3 reserved lemon curd , chilled
• 1 tablespoon limoncello liquor
Directions :
1 .
In a chilled mixing bowl , whip cream , limoncello and sifted powdered sugar together
until they reach a stiff peak .
2 .
Fold the lemon curd into whipped cream .
3 .
Cover with plastic and refrigerate until needed for assembly .
Ingredients for this recipe can be found on Winn-Dixie aisles : 9 , Beer / Spirits , Dairy and Produce
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