Fruit With Cassis Spiked Lemon Curd Sauce Recipes

LEMON DESSERT SAUCE

Steps:

• Mix sugar and cornstarch in a small saucepan.
• Stir in boiling water and lemon juice.
• Bring to a boil, stirring constantly.
• Boil 3 minutes until clear and thick.
• Remove from heat and stir in butter, lemon rind and salt.

FRUIT WITH CASSIS-SPIKED LEMON CURD SAUCE

Steps:

• Whisk lemon curd and crème de cassis in small bowl to blend. Stir in yogurt. (Sauce can be prepared 2 days ahead. Cover and refrigerate.)
• Combine oranges and strawberries in medium bowl. (Can be prepared 6 hours ahead. Cover fruit and refrigerate.) Spoon fruit into balloon glasses. Spoon lemon curd sauce over. Garnish with mint sprigs and serve.

LEMON CURD

Steps:

• Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.
• Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
• Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.

LEMON CURD

Steps:

• 1. Roll 2-3 room temperature lemons on your counter to loosen juice in side ; Using a fine grater , grate lemon rind to get your zest before you cut the lemons , cut lemons and squeeze the lemons through a strainer to catch any seeds and lemon pulp.
• 2. In the top of a double broiler combine the eggs , sugar and then add the FRESHLY squeezed lemon juice.
• 3. Cook over simmering hot water ( WHISKING the whole time so it don't curdle ) for 10 minutes or longer ; it will become the consistency of thick pudding. You can use a thermometer and measure the curd , it should reach around 170°. Note: It may take longer than the 10 minutes of stirring time , try getting the curd to the same simmering temp before you start timing , because sometimes when you use a double broiler its hard to get it up to the proper temp.( I don't always use a D.B. just don't bring it to a boil or let it scorch if using direct heat.)
• 4. Remove from the heat and whisk the butter into the curd until butter is dissolved ; Mix in the shredded lemon zest.
• 5. Let cool ; it will continue to get thicker as it cools.
• 6. Pour into a small jar and seal tightly or cover with plastic wrap ( laying on top ; touching the curd ) so it does not form a skin like pudding does when its not covered.
• 7. Refrigerate and can be stored for up to 7 days.
• 8. Curd can be used in filling in donuts , jelly rolls , cakes , ect...

LEMON SAUCE I

Steps:

• In large saucepan, stir together sugar, cornstarch, salt and nutmeg. Gradually stir in boiling water, then simmer over low heat until thick, stirring occasionally.
• Remove from heat; stir in butter, lemon zest and lemon juice and serve.