Recipe: Two-layer lemon curd and cream

This is very similar to the Eureka Lemon Trifle in “Lemon Parfait” by Charlotte Druckman in the June 22, 2012 Wall Street Journal, although the presentation is not nearly as fancy.(Page last accessed July 2 2012, WSJ online subscription required for viewing full article.)

It turned out very good, although very very very rich. This is NOT diet food. (Confession: I had never tried making lemon curd before, so had assumed it was a lemon jelly of some type. It is not. It is more like egg yolks, sugar & butter with some lemon flavoring.)

However, if you or a friend really like lemon, you will probably like this recipe as it is very lemony. Be sure to serve the lemon curd & lemon cream together, as the lemon curd is sour and almost a bit bitter without the lemon cream.

Lemon Curd:

  • 12 egg yolks
  • 2 cups white sugar
  • 1 cup lemon juice
  • zest of 4 lemons
  • 1 cup room-temperature unsalted butter cut into small pieces

Whisk egg yolks & sugar together until well combined. Whisk in lemon juice & lemon zest, put in top pot of double boiler (alternately, a glass bowl over a pot of simmering water, not touching the water).

Cook, stirring occasionally, until it thickens and coats the back of a spoon.

Remove from heat, press through a fine mesh strainer.

While still very warm, add in butter. Mix thoroughly, either with whisk or immersion blender, until butter is completely melted and incorporated.

Put Lemon Curd in refrigerator with plastic wrap pressed down onto surface. If making Lemon Cream, reserve 1 cup of lemon curd.

Lemon Cream:

  • 1 cup Lemon Curd from above, preferably chilled to room temperature or colder
  • 1-1/4 teaspoons powdered gelatin
  • 1/2 cup cold water
  • 3/4 cup heavy whipping cream
  • 3/4 cup whole-milk yogurt

Place cold water into small bowl. Sprinkle gelatin evenly over the water, let sit 10 minutes.

While waiting for gelatin, place cream in a bowl in for a stand mixer. On low speed, start whipping cream. Gradually increase speed as cream thickens.  Beat until soft peaks form.

Place gelatin and water in a small pan, heat gently over stove until all gelatin crystals dissolve in water. This only needs to be heated until gelatin dissolves.

In a medium bowl, mix warm/hot gelatin mixture and half of the yogurt until thoroughly mixed and no lumps remain. Add in the rest of the yogurt, mix well. Add in 1 cup lemon curd, mix well. Add in whipped cream, fold with spatula until no yellow streaks remain.

 

Combine the Lemon Curd and Lemon Cream however you want (since it was so rich, I used a broad shallow dish with the Lemon Curd on the bottom and the Lemon Cream even drizzled over the top, that way people could get small amounts of both with their spoon). Can be chilled or even frozen.

I am tempted to try this recipe with other acidic and tart fruit juices, such as pomegranate juice or orange juice.

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