Lemon curd is such a delight. I feel more refined when I eat it, and also more full because I could probably eat about 10,000 pounds of it. Luckily, this sunny, eastery dessert is a cinch to make!
4 eggs 3/4 cup lemon juice 1 1/2 cups sugar 1 stick butter
Beat eggs lightly. Add beaten eggs, butter, sugar and lemon juice to small sauce pan. Cook over LOW heat (don't be tempted to turn it up here people) stirring constantly until mixture thickens and spoon is coated.
Serve with angel food cake, in individual tart shells, or with fresh strawberries for the perfect spring time treat. And yes, this post should have been written up long ago! :)
This was one of my absolute most favorite cakes growing up. My mom made it and my sister and I shared pieces because I LOVED the icing and she LOVED the cake. Now I just love both! Yum! (recpie forthcoming- I just need some visual reminders about which recipes I still need to write up! Sorry to keep you waiting!)
If you can neatly halve your nectarines, the final product would undoubtedly be more pleasing to the eye. But alas, I was not skilled enough to do that, so my nectarines were sliced and then placed into a grill basket. Follow the rest of the recipe here, serve with high quality vanilla ice-cream or greek yogurt if you're into that, and enjoy. This is a recipe that seems impressive, is unique and exceptionally delicious, and is also (happily) exceptionally easy.
Is there anything happier than lemon meringue pie? The fresh lemony smell, the warm, smooth texture and the sunniest color in the world make it hard to not eat the filling before you top the pie and bake it! I'd never made lemon meringue pie before, and I'll admit I was a little worried about the prospect. It seemed daunting somehow. Turns out I was totally wrong. It was straightforward and FUN to make. (And eat.) My only advice? Don't overbeat the egg whites like I did, so that you'll end up with a beautiful, curlicue top instead of a fluffy mess. Oh and take note that you only need 4 eggs total. So save the egg whites when you crack the eggs the 1st time around. I accidentally used 8. Oops! Oh well, time for you to try it on your own now- remember the picture doesn't do it justice. Enjoy!
Mama Joopsie's Lemon Meringue Pie
1 ½ c. sugar
1 ½ c.water
½ tsp salt
½ c. cornstarch
1/3 c water
Combine sugar, 1 ½ c water, and salt in saucepan; heat to boiling. Mix cornstarch and 1/3 c water to make smooth paste; add to boiling mixture gradually, stirring constantly. Cook until think and clear, stirring constantly. Remove from heat.
4 egg yolks, slightly beaten
½ c lemon juice
3 tbsp butter
1 tsp grated lemon peel
Combine egg yolks and lemon juice. Stir into above thickened mixture. Return to heat and cook, stirring constantly, until mixture bubbles again. Remove from heat. Stir in butter and lemon peel. Cool until lukewarm.
4 egg whites
¼ tsp salt
½ c sugar
Add salt to egg whites; beat until frothy in mixer at high speed. Gradually add ½ c sugar, beating until glossy stiff peaks are formed. Stir 2 rounded tbsp of meringue into lukewarm filling.
Pour filling into coolpie shell. Pile meringue on top and spread lightly over filling, spreading evenly to edge of crust.
Bake at 325 about 15 minutes , or until lightly browned. Cool at least 1 hour before cutting.
An update:
I recently made this pie again and it turned out much more beautifully than the last time:
