Midnight Kitchen

Lemon curd?

Lemons: brilliant yellow, sunny tartness.

You make an intense, yet lilting, beautiful emulsion (that’s another post) with the zest and juice of Cezanne-perfect citrus, and call it…Curd. This doesn’t work…

Dorie Greenspan learned to make it with Pierre Herme. This French version has a couple more steps, but makes a super smooth (even when icy cold) confection that’s totally spoon-worthy.

She calls it Lemon Cream. I guess Pierre calls it Crème au Citron.

All I know is that I am committed to having this in my fridge at all times. This would be fun to try with yuzu, boozed up with limoncello, blood oranges, and local kumquats (my balcony!).

This entry was published on March 27, 2010 at 4:46 pm. It’s filed under Food and Cooking and tagged , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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