Tag Archives: eggs

how to make lemon / lime curd + lemon curd pie

22 Aug

lemon curd2

how to make lemon / lime curd + lemon curd pie

I love lemon curd and lime curd.  When they’re done right they balance sweet and tangy in just the right way and I was lucky enough to have a friend of mine (who’s training to be a pastry chef so… legitimate knowledge here) share her own simple but perfect recipe with me.  They’re really very easy to make, a little demanding in the stirring department but otherwise super simple.

The pie I made sort of by accident, with the help of my beautiful and talented mother.  We made the curd and improvised the rest.  The sugar cookie recipe that we used to make together every Christmas and decorate with icing and shiny sprinkles make a beautiful soft crust for the pie.  The whipped cream folded into the curd makes the filling light and fluffy, perfect for a summer evening after a rich meal.  The leftover curd swirled into the pie is there because i wasn’t sure how much filling would fit in our crust.

But it turned out looking pretty and tasting amazing.  So I’m sharing it with you.

I also think that a lime curd pie with blackberries would be really good… so if someone tries making that let me know how it is.

Makes 1/2 litre (2 cups) of lemon / lime curd – enough for 1 pie

lemon curd3

Ingredients

lemon / lime curd

  • 6 egg yolks
  • 1 whole egg
  • 1/2 c lime or lemon juice (aprox. 8 limes or 4 lemons)
  • 12 tbsp sugar
  • Pinch of salt
  • 1 tsp vanilla
  • 1 nub of unsalted butter (aprox. 2 tbsp) at room temperature

lemon curd pie

  • 1/2 c unsalted butter
  • 1/2 c sugar
  • 1 egg yolk
  • 3 tbsp milk or cream
  • 1 1/2 c flour
  • 1 1/2 tsp baking powder
  • 1 generous pinch of salt
  • 1 1/2 tsp vanilla extract
  • 1/2 c whipping cream
  • fresh berries (raspeberries, blueberries, blackberries, strawberries, currants etc.)
  • fresh herbs (basil, mint, lavender etc.)

lemon curd4

Preparation

lemon / lime curd

Combine egg yolks, whole egg, lemon or lime juice, sugar, salt & vanilla in a double boiler or heat proof bowl over simmering water (medium-high heat).  Whisk constantly.  After a while the mixture will form a thick froth, then subside.  Shortly after subsiding it will start to thicken.  Whisk for another 1-2 minutes after the mixture begins to thicken the transfer to another bowl and let cool.

When the curd reaches almost room temperature (but still just a little warm) stir in the butter.  If the butter is added too early the curd will break and get chunky.  Give it some time to calm down.  Maybe about 15 minutes.  Then refrigerate.  Will keep in the fridge for about a week, maybe a bit more.

lemon curd pie

Preheat oven to 350°F.

Grease a 9″ tart pan or pie pan.

Mix flour, baking powder & salt.  In a separate bowl, cream butter & sugar until light yellow and fluffy then add eggs, milk & 1/2 tsp vanilla and mix well.  Add dry ingredients in thirds.  Mix until just combined.

Roll out the dough and fit to the pan.

Bake for 10 – 12 minutes, crust should be cooked through and barely browned.  Set aside for a couple of hours until completely cooled – if the crust is still warm when the filling goes in it will get soggy.

Beat the whipping cream and remaining 1 tsp vanilla until it holds peaks.  Gently fold in all but 1/4 c of the lemon curd until just combined and pour the mixture into the pie shell.  Place dollops of the remaining curd on top of the pie and swirl with a butter knife.

Chill the pie for an hour or so or overnight to let it set.  Serve garnished with fresh herbs and berries.

lemon curd

zucchini cornbread + poached eggs

27 Apr

A good friend of mine is moving to Belgium very soon… and I express my emotions with food.  So we made brunch, and it was messy, and it was the envy of all other brunches.

Thanks to the JDSB for dreaming up the idea for this wonderful meal and lots of love + best of luck Richie.

Serves 4

$4.45 per 2 servings

ingredients

zucchini cornbread

adapted from Bon Appetit July 2011

  • 1/2 c unsalted butter
  • 2 eggs, lightly beaten
  • 1/2 c buttermilk
  • 1 large zucchini, grated
  • 1 1/2 c all-purpose flour
  • 1/2 c sugar
  • 1 tsp red pepper flakes (optional)
  • 1 tsp baking powder
  • 3/4 tsp salt
  • 1/2 tsp baking soda
  • 3/4 c medium-grind cornmeal

eggs + toppings

  • 8 eggs
  • 1 tbsp vinegar
  • 1 large ripe avocado
  • 1 to 2 cloves garlic, minced
  • juice of 1/2 a lime
  • 1 c salsa
  • fresh cilantro

preparation

zucchini cornbread

Preheat oven to 350°F and butter a 9 inch cake pan.

Melt 1/2 c butter in a small saucepan over medium-high heat until butter solids separate and turn golden brown – about 3 minutes.  Let the butter cool in a medium bowl and then whisk in eggs, buttermilk and zucchini.

Combine flour, sugar, baking powder, salt, baking soda, red pepper flakes and cornmeal in a bowl and stir to combine.  Add zucchini mixture and fold together.

Transfer batter to buttered cake pan.  Bake for 45-55 minutes or until top is golden brown and tester inserted into the middle comes out clean.

eggs + toppings

Mash together avocado, garlic & lime juice until mostly smooth to make guacamole.  Heat water and vinegar in a large deep saucepan until almost simmering but not bubbling.  Poach eggs in 2 batches.  Cut 4 wedges of cornbread.  Top each wedge with guacamole, 2 poached eggs, and salsa.

Garnish with fresh cilantro and cracked pepper.

A simple salad on the side is great as the egg yolk, salsa and guacamole turn into a delicious dressing.  I made an arugula and roasted red pepper salad with a little bit of lemon-balsamic vinaigrette.

tarragon mustard deviled eggs

10 Apr

I made these for a tacky 70s themed finger food dinner a while ago and my friend ate so many that she almost made herself sick.  Then she kept eating them.

That is a ringing endorsement if ever I heard one.

Makes 16 portions

$4 per 16 portions

mustard tarragon deviled eggs

ingredients

  • 8 large eggs, hard boiled
  • 1/2 c mayonnaise
  • 2 tsp dijon mustard
  • 2 tsp smoked paprika, divided
  • 2 tbsp lemon juice
  • 2 tbsp chopped fresh tarragon
  • 1/2 tsp salt
  • 1/2 tsp pepper

preparation

Peel the hard boiled eggs and cut them in half.  Scoop the yolks out into a bowl, keeping the whites intact on a plate.

To the bowl with the yolks, add mayonnaise, mustard, 1 tsp paprika, lemon juice, tarragon, salt & pepper.  Mix with a fork until smooth.

Put the mixture in a piping bag (I don’t have one so I get an extra clear plastic produce bag at the grocery store and cut a small hole in the corner.  It works fine for jobs like this).  Pipe the yolk mixture into the hollows of the egg whites.  Sprinkle the remaining paprika over the tops of the eggs.

frittata with fennel + herbes de provence

1 Apr

Who doesn’t love brunch?  Curmudgeons and people who don’t have any friends to have brunch with.

You aren’t one of these unfortunate souls are you?  Of course not.

Invite some friends over and make this rather impressive brunch with very little effort and, as usual, very little money too.

Makes 4 servings

$4.75 per 2 servings

frittata with fennel & herbes de provence

ingredients

  • 6 eggs
  • 1/2 c milk
  • 1 1/2 tbsp herbes de provence
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 8 tbsp olive oil
  • 1 small fennel bulb
  • 2 cloves garlic, chopped
  • 2 handfuls baby spinach
  • 1 c cherry tomatoes
  • 100g goat cheese
  • 1 avocado
  • 4 slices of toast

sliced fennel

preparation

Whisk together eggs, milk, herbes de provence, salt and pepper in a bowl.  Set aside.

Preheat oven to 350°F with a rack positioned in the middle.

Cut the top off of the fennel bulb, then cut the bulb in half.  Cut each half crosswise into thin slices.  Cut cherry tomatoes in half.

Heat oilve oil over medium-high heat in a heavy, ovenproof skillet.  Add sliced fennel and cook until it begins to soften – about 2 minutes.  Add garlic and continue to cook until fennel is soft and somewhat translucent – another 2 to 3 minutes.  Reduce heat to medium and add spinach, one handful at a time, and stir until wilted – 30 seconds.

Whisk the egg mixture to distribute herbs evenly throughout and pour over the vegetables in the skillet.  Distribute cherry tomatoes and crumbled goat cheese evenly over the top.

Let the frittata cook on the stove for 4 to 5 minutes then transfer to the oven for 10 minutes.  Switch oven to broil until the top starts to bubble – 1 minute.

Top each piece of toast with a quarter of an avocado cut into thin slices and rest a piece of frittata on top.