A sim­ply spe­cial Mother’s Day treat

Bright lemon curd gets dressed up with fluffy meringue for Mother’s Day

Ottawa Business Journal - Ottawa at Home - - CONTENTS -

WRIT­TEN BY KOREY KEALEY PHO­TOG­RA­PHY BY MARK HOLLERON FOOD STYLING BY ALEXA SPAS LEMON RASP­BERRY PAR­FAITS PREP TIME: 15 min­utes

COOK­ING TIME: 10-15 min­utes BROIL TIME: 1-2 min­utes

RE­FRIG­ER­A­TION TIME: 15 min­utes SERVES: 6 (with left­over lemon curd)

LEMON CURD:

1/2 cup (125 mL) but­ter, soft­ened 1-1/2 cups (375 mL) gran­u­lated sugar 3 whole eggs plus 3 sep­a­rated eggs (re­serve egg whites for meringue tak­ing care that no yolk is in­cluded) 3/4 cup (175 mL) lemon juice (about 3 lemons) 1 tbsp (15 mL) lemon zest 2 cups (500 mL) rasp­ber­ries, for as­sem­bly

MERINGUE: 3 re­served egg whites, at room tem­per­a­ture Pinch of salt or cream of tar­tar 1/2 cup (125 mL) gran­u­lated sugar • Use an elec­tric beater to whisk egg whites and salt in a clean, dry bowl un­til soft peaks form.

AS­SEM­BLY: Place lemons in a bowl of hot water for 3 min­utes to clean and plump them up for max­i­mum juice ex­trac­tion. In a medium bowl, beat soft­ened but­ter with sugar un­til smooth and fluffy; beat in eggs & egg yolks un­til smooth and creamy yel­low; stir in lemon juice (note: the mix­ture will be cur­dled). Trans­fer the lemon and egg mix­ture to a medium sauce pan; stir over medium-low heat for 10 min­utes or when thick­ened enough to leave a path on back of spat­ula or wooden spoon (take care not to burn it). As it cooks, you will also no­tice a white foamy top­ping that will dis­ap­pear and the mix­ture will be­come bright yel­low. Re­move from heat; stir in lemon zest and re­frig­er­ate un­til chilled. Grad­u­ally add sugar, whisk un­til thick and glossy. Spoon de­sired amount of curd into 6 small oven­proof ramekins or dishes of your choice, fill­ing three-quar­ters full. Put ex­tra lemon curd in an air­tight con­tainer and re­frig­er­ate for up to 2 days or freeze for up to 2 months. Ar­range rasp­ber­ries around the perime­ter of the dish then spoon or pipe meringue in the mid­dle of the rasp­ber­ries mak­ing a nice peak or dome. Broil for 1-2 min­utes or un­til light golden and meringue is lightly set (keep close watch that it doesn’t burn). Re­frig­er­ate for 15 min­utes then serve im­me­di­ately.

TWO

Sep­a­rat­ing eggs

ONE

Zest­ing and juic­ing lemon

THREE

Com­bin­ing and cook­ing on stove top

KOREY’S TIP room tem­per­a­ture egg whites will beat up into a more fluffy meringue.

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.