Lemon Curd And Hoisin Chops Recipes

HOMEMADE LEMON CURD

Steps:

• In a small heavy saucepan over medium heat, whisk eggs, sugar and lemon juice until blended. Add butter and lemon zest; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon. Transfer to a small bowl; cool 10 minutes. Refrigerate, covered, until cold.

LEMON CURD SPREAD

Steps:

• In a medium saucepan, whisk eggs, sugar, and zest to combine. Whisk in lemon juice; add butter.
• Cook lemon mixture over medium heat, stirring constantly, until thickened, 7 to 9 minutes. Immediately pour through a fine-mesh sieve into a bowl. Press plastic wrap directly on surface of curd, and refrigerate until cool, at least 2 hours and up to 3 days.

PERFECT LEMON CURD

Steps:

• In a 2 quart saucepan, combine lemon juice, lemon zest, sugar, eggs, and butter. Cook over medium-low heat until thick enough to hold marks from whisk, and first bubble appears on surface, about 6 minutes.

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 AND HOISIN CHOPS

Steps:

• Set the oven to 450 degrees F.
• Rub the pork chops with sesame oil and the cut garlic, squeeze the lemon juice over them and massage it inches.
• Wash hands well.
• Cut the mushrooms into thin slices, stem and all.
• Cut the onions into rings.
• Broil the chops briefly on both sides,on foil- lined edged baking sheet or broiler pan, until just browned.Pan should be in upper third of oven.
• Turn oven back to 350°F.
• Mix the hoisin sauce and curd and spoon over the chops.
• Pile the mushrooms and onions on the chops on top of the curd mixture.
• Bake approx 15 minutes and turn the whole chop and veggie combo over.
• This lets the meat juices and sauces caramelize the veggies.
• Bake about 10 minutes more, checking for degree of done-ness.
• I served this with steamed broccoli and lemon rice.