Incredibly Easy Lemon Curd, Ecuadorean Style.
"I couldn't believe this recipe until I saw it made, so I wrote it down.
These Ecuadorean chefs sure know how to use a blender."
photo by Outta Here
- Ready In:
- 20mins
- Ingredients:
- 8
- Yields:
-
1 pie,filling for
- Serves:
- 8
ingredients
- 3⁄4 cup sugar
- 1⁄8 teaspoon salt
- 1⁄4 cup lemon juice, fresh
- 3 egg yolks
- 1⁄4 cup cornstarch
- 1 cup water
- 1 lemon, zest of
- 1 tablespoon unsalted butter
directions
- Mix the cornstarch in the water.
- Put all ingredients into the blender and blend until smooth.
- Pour from the blender into a saucepan and cook over low heat until it thickens.
- Done!
- South American magic.
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Reviews
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I don't know if this were any easier than a standard lemon curd recipe but it doesn't matter because it was very yummy! I cut the recipe in half but used the same amount of lemon juice.<br/>This would be good, too substituting other citrus-orange, grapefruit, etc. I tried a small amount on a slice of brown sugar shortbread and was wise enough to give the rest to my mother in law who swiftly scooped up the jar in her arms, dashed out the front door and drove away down the street 'burning rubber' as the saying goes... I regret giving the jar away as I type this review. ;) Reviewed for Veg Tag/June. -
This is a fantastic low cal recipe. It actually took a long time on the double boiler but after 20min on the stove I put it in the microwave at low power for a minute and voila! that did the trick. So am sure this can be made completely in the microwave with good results. -
Very easy, very tasty, I made two batches, put it in pretty jars and gave them away for Mother's day -
Thanks so much for this ABSOLUTELY GREAT CURD RECIPE! I, too, am a fan of the double boiler & used it here! So easy & so tasty! A definite keeper! [Tagged, made & reviewed in All New Zaar Cookbooks cooking game] -
This is quite tasty. I did the same as mikekey with the splenda. Instead of the cornstarch I used arrowroot powder, but next time I'll cut the amount in half. It became too thick, so I thinned it with some water. I know the egg yolks add fat, and you can't do without them, but this is not that bad for diets. I put some on a low-fat english muffin and it was YUMMY.
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Tweaks
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This is quite tasty. I did the same as mikekey with the splenda. Instead of the cornstarch I used arrowroot powder, but next time I'll cut the amount in half. It became too thick, so I thinned it with some water. I know the egg yolks add fat, and you can't do without them, but this is not that bad for diets. I put some on a low-fat english muffin and it was YUMMY.
RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
