Today’s guest post comes to us from the wonderful Jacki from Blissfuly Sweet Cakes. A master in the kitchen Jacki will be joining us regularly to share some of her favourite recipes. Today she begins with a favourite from the table I shared with you in yesterday’s blog post.
When asked what my favourite ingredient is, the first thing that comes to mind is LEMONS! I can have it in a dessert, in savoury dishes, as a granita, anything! I love the tanginess that lemons bring to a dish – they awaken your palate!
Leanne’s colour scheme of her recent Mothers Day Table was yellow and grey. This was a fantastic opportunity to bring out some lemon in the desserts!
I made some lemon curd pots topped with a lemon scented marscarpone. These are the perfect little serving and lemon curd can be used in so many different ways!
Use lemon curd as:
· A filling in little tart cases – you can then easily top off the tarts with a meringue swirl and you have little lemon meringue tarts.
· As a filling in your cupcakes – give your cupcakes a little extra zing. Cut out a circle of cake out of the top of your vanilla cupcakes and fill with a spoon full of lemon curd and then finish with a dollop of fresh cream or cream cheese frosting!
· Use as a filling for macarons.
· Spoon on some hot pancakes.
· When making any type of sugar cookie, make a little indent in the centre of the cookie and dab a little lemon curd and bake. Scrumptious lemon drop cookies.
· With some fresh cream on beautiful homemade (or your favourite store bought) scones!
· Lemon curd pavlova nests. Make (or buy) your pavlova nests and top with some fresh lemon curd, whipped cream and fresh raspberries
· Bottle it up in a beautiful little apothecary jar (available in the Sweet Style store), and it is the perfect little thoughtful gift for something special.
Do I really need to continue! The list is long and endless and limited only to your own imagination.
Below is my recipe that I use for lemon curd. This recipe gives you a lemon curd that is thick, soft and creamy. It has the perfect sweet and tart flavour. The best news is that it is easy and does not take long to prepare!
3 large eggs (700gms)
150gms white sugar
1/3 cup fresh lemon juice (2-3 lemons)
1 tbs freshly grated lemon zest
60gms unsalted butter (room temperature)
Place a stainless steel bowl over a saucepan of simmering water. Whisk together the eggs, sugar, and lemon juice until combined and well blended.
Cook, stirring it constantly until the mixture becomes thick (like sour cream). You need to stir constantly, so your mixture does not curdle. This will take approximately 10 minutes.
Remove from heat and immediately pour through a fine sieve to remove any lumps that have formed. Cut your unsalted butter into small pieces and whisk into the curd until the butter has melted. Add the lemon zest and let cool.
The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn’t form) and refrigerate for up to a week.
Makes 1 ½ cups.
Room temperature lemons always provide more juice.
Cold lemons are always easier to zest. I always zest the lemons before I need to squeeze the juice.
About Jacki …
Jacki Fanto is the owner of Blissfully Sweet Cakes based in Sydney, Australia. Jacki is married and has three gorgeous boys who love that their mum is such a fabulous cook! You can find Jacki’s website here and her Facebook page here