[photo: Ashley Capp]
To get you even more excited about the July/August issue of Covet Garden (which goes live tomorrow), here's a preview of one of our picnic party projects. This tempting recipe is by LeeAnne Wright.
Lemon Curd Cups
6 egg yolks, yolk and whites separated
1 cup sugar
4 lemons, zested and juiced
2 tbsp cornstarch
1/2 cup unsalted butter, cut into pats and chilled
- Add about 1-inch water to a medium saucepan. Bring to a simmer over medium-high heat.
- Combine egg yolks and sugar in a medium-size metal bowl and whisk until smooth, about 1 minute.
- Add citrus juice to measuring cup and if needed, add enough cold water to reach 1/3 cup.
- Add juice and cornstarch to egg mixture and whisk smooth.
- Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon.
- Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Whisk in lemon zest and transfer mixture to clean serving containers. Serve immediately or cover each by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 1 week.
Before serving, you can also top with a meringue (see below). Makes about 2 cups lemon curd, serves 8.
1/2 tsp cream of tartar
1/2 cup sugar
3 tbsp icing sugar, sifted
- Whip egg whites with cream of tartar on medium speed until frothy, then increase the speed to high and gradually pour in the sugar and icing sugar and continue whipping just until the whites hold a medium peak when the beaters are lifted.
- Top lemon curd with meringue. To brown meringue, place in a pre-heated to 350°F oven and bake for 8-10 minutes or until lightly browned. Do not leave unattended.