Tag Archives: lemon

Lemons, Deborah Missel 2013

The Dish: Lemon Curd

There are a lot of lemon curd recipes out there but my personal favorite comes from pastry chef Stella Parks and her whimsically delicious website BraveTart. It’s all natural, incredibly easy, and surprisingly light. I’ve used this recipe for several years and its never let me down. It’s intensely lemony and there’s no need for any cornstarch or butter.

Save the egg whites and use them to make an angel food cake and top it with the curd. You can also spread this curd on a scone or smooth it into a tart shell and top with meringue. Small jars with pretty homemade labels would make beautiful gifts for any occasion this spring.

For a quick and easy tart dough click here. I bruleed mine like in Total Eclipse of the Tart.

Lemon Tart, Deborah Missel 2014
Lemon Tart, Deborah Missel 2014

The curd will keep in the fridge for about two weeks or, as always, you can try your hand at canning. However, if you’re going to preserve jars I still recommend keeping it in the fridge as a precaution.

Really any citrus juice can be substituted for the lemon. Try making it with lime or pink grapefruit!

Lemon Curd

Makes about 2 cups

1 cup lemon juice
1 cup of egg yolks (from about 7-10 eggs)
1 cup sugar
pinch of kosher salt
1 1/2 Tablespoons lemon zest, optional

Bring the lemon juice to a simmer in a medium sauce pan.

Meanwhile, whisk together the yolks, sugar, and salt. When the lemon juice begins to bubble, being slowly whisking some into the yolk, about 2 ounces at a time. Once the yolks are lemony and warm, pour them into the pot and cook on medium low heat, stirring constantly with a spatula, until the curd has a thick, pudding-like consistency (about 185°).

Strain into the bowl of a stand mixer, discarding any bits that remain. Add the lemon zest and, with the paddle attachment, stir on low until the curd has cooled to room temperature (You can also use a whisk or hand mixer for this).

Pour into jars and refrigerate up to one week.

Click on the image below for a printable version of this recipe

Lemon Curd

preserved lemons

The Dish: Spicy Spaghettini with Preserved Lemon

Preserved lemons are an amazing addition to pasta dishes, roasted or grilled meats, vegetables, even cocktails! Their tangy and salty flavor adds a Mediterranean vibe to any dish.

Preserved lemons can be bought at specialty food stores or ordered online, but if you have a lemon tree in your backyard like I do, try your hand at making your own. They’re easy to do, make great gifts and keep for well over a year! Check out Epicurious.com for instructions on how to make your own. Add a bay leaf, some peppercorns, chili flakes, or even a cinnamon stick to impart a little extra flavor and some added beauty to the jar.

To get you started on your preserved lemon obsession, try this recipe for Spicy Spaghettini (a type of thin spaghetti). It’s quick and simple but doesn’t skimp on the flavor. The crabmeat is optional but is a nice addition for a more filling meal. This is also a great opportunity to use your homemade chili or lemon oil from December.

Spicy Spaghettini with Preserved Lemon

Ingredients

  • 1/2 lb. spaghettini (spaghetti or angel hair pasta can but substituted)
  • 1/2 cup chopped red onion
  • 3 cloves thinly sliced garlic
  • 1/4 cup extra-virgin olive oil
  • 1 to 2 teaspoons thinly sliced fresno chili or homemade chili oil
  • 1/2 pound shelled cooked crabmeat, cut into 1-inch pieces (from about 1 1/4 pound thawed frozen king crab legs)
  • 2 pieces preserved lemon, pulp discarded and finely chopped (1 tablespoon)
  • 1/4 cup finely chopped flat-leaf parsley
  • 2 tablespoons finely chopped mint
  • 2 tablespoons butter
  • salt and pepper to taste

preparation

Cook spaghettini in a pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente.

Meanwhile, cook onion in oil in a large heavy skillet over medium heat, stirring, until softened. Stir in garlic and chili. Continue cooking for 1 minute, then add preserved lemon and crabmeat. Reduce heat to low and cook, stirring frequently, until crabmeat is heated through.

Drain pasta, reserving 1/2 cup of cooking liquid. Add pasta to skillet along with remaining ingredients and toss to coat well. Add some of reserved cooking liquid for a looser sauce. Add more salt or pepper if desired.