24 March 2019

Gordon Ramsey Lemon Curd Pizza

Lemon Curd (about a cup or so?)
Zest of one lemon
Juice of half the lemon
Segments of other half the lemon

Mix together and spread on pizza dough.
Sprinkle crust with powdered sugar.
Bake.
Dollop creme fraiche over baked pizza and sprinkle with basil leaves.

Most of the powdered sugar blew off in the wind. And our curd is quite tart, so maybe the lemon juice isn't needed? I really like the segmented lemon bits, though.

22 July 2018

Lemon Curd

170g juice (from 5-85g lemons
72g sugar
76g eggs
4T salted butter

So far, best lemon curd ever!

15 July 2018

Dried Apricot-Pistachio Ice Cream (the Perfect Scoop, modified)

Warm 140g dried quartered apricots in 180g white wine. Simmer 5 minutes, cover, remove from heat & let stan 1 hour. Puree apricots, wine, 130g sugar, 473g (1 pint) half and half, and a few drops lemon juice til smooth. Chill and spin, adding 70g coarsely chopped pistachios during the last few minutes.


The texture was good, but it's way too sweet. Recipe called specifically called for unsalted nuts; I'm very glad I chose to use salted. Dan mentioned maybe reducing the amount of apricots, but I don't think it's worth tweaking.

10 January 2018

Grapefruit Curd

(scaled)                                                                        (original)
2/3c juice (154g)                                                          45g juice (1 lemon) (22.5%)
Zest of one grapefruit                                                   Zest of said lemon
223g eggs (weighed in the shell)                                 65g egg (1 large, in shell) (32.5%)
189g sugar                                                                    60g sugar (30%)
1 stick butter (salted                                                     30g butter (15%)

How can I have been so stupid??! There is more sugar than juice here; I should have caught that. We'll have to see if it's ok as an ice cream add-in. Or maybe I could do a batch with just a tiny amount of sugar and then blend them together?

My usual recipe, for comparison purposes (modified from 84th&3rd):

3 eggs (about 170g) (40%)
1/2c juice (from 2-3 small lemons, plus zest from 1 or 2, about 120g) (28%)
80g sugar (18%)
60g butter (14%)
pinch of salt (I just use salted butter)

Whisk together eggs and sugar. Stir in juice, zest, and salt if using. Heat gently, stirring constantly, til thickened. Remove from heat and stir in butter.

12 October 2016

Lemon Curd (microwave)

2 large eggs
1c (7oz) sugar
7/8c lemon juice (from 4 lemons)
zest from two lemons
1/2c unsalted butter

After straining, the end result tastes fine, but it's really too much work. I don't like scrambled eggs in my curd, and it's too difficult to tell when it's done. It never actually seemed to thicken properly, but it did turn out in the end. I'd much rather pull up an stool and read for 10-15 minutes whilst whisking/stirring on the stovetop.  Yielded 1 7/8c.


Lemon Curd (stovetop)

3 large eggs
1/2c juice (from 3 lemons)
1/2c sugar
4T butter (salted)

This was a pleasure to make. Yielded 1 3/4c.