Lemon Curd

 

Ingredients

• 4 large egg yolks (see note)
• 2/3 cup (134g) granulated sugar
• 1 Tablespoon lemon zest (about 1 lemon)
• 1/3 cup (80ml) fresh lemon juice (about 2–3 lemons)
• 1/8 teaspoon salt
• 6 Tablespoons (86g) unsalted butter, softened

Instructions

1. Fill the bottom pot of your double boiler with 1-2 inches of water. (Or use the DIY double boiler method listed in the notes.) Place on high heat. Once the water begins to boil, reduce to low heat to keep the water at a simmer.
2. Place egg yolks, granulated sugar, lemon zest, lemon juice, and salt into the top pot of your double boiler. Using a silicone whisk, whisk until completely blended, then continue to whisk as the curd cooks. Constant whisking prevents the egg yolks from curdling. Whisk and cook until the mixture becomes thick, resembling the texture of hollandaise sauce, about 10 minutes. If curd isn’t thickening, turn up the heat and constantly whisk.
3. Remove pan from heat. Cut the butter into 6 separate pieces, then whisk into the curd. The butter will melt from the heat of the curd. Pour curd into a jar or bowl and place a piece of plastic wrap directly on top so it is touching the top of the curd. (This prevents a skin from forming on top.) The curd will continue to thicken as it cools. Once cool, the plastic wrap can be removed.
4. Refrigerate the curd for up to about 10 days.

Notes

1. Freezing Instructions: For longer storage, you can freeze the curd up to 3-6 months. Thaw in the refrigerator overnight before enjoying.
2. Thicker Lemon Curd: For thicker lemon curd, replace 2 of the egg yolks with 1 whole egg. This means you will use 2 egg yolks plus 1 whole egg. Keep the rest of the recipe and instructions the same.
3. Lemon Juice: Do not use bottled lemon juice. Use fresh-squeezed lemon juice.
4. Butter: You can use salted butter instead of unsalted butter. Simply omit 1/8 teaspoon salt in the recipe.
5. No Double Boiler? No Problem! If you do not own a double boiler, you can simply place a small heatproof glass bowl over a saucepan of simmering water– you will cook the curd in the top pot/bowl.
6. No Straining: I don’t strain the lemon curd. The zest is very tiny and has been cooked, so you can hardly detect its texture. It’s really just there for flavor. However, feel free to run the finished lemon curd through a fine mesh sieve if you want to take the extra step.
7. Notes: This turned out very well. I used it as the filling between the poppyseed cake layers.

Poppyseed Cake

 

3/4 c. poppyseed                                                     

3/4 c. milk

2 c. flour all purpose

2 1/2 t. baking powder

1/2 t. salt

4 egg whites

1/2 c. butter, soft

1/3 c. shortening

1 1/2 c. sugar

 1/4 c. milk

1 t. vanilla

Oven 375 F -25 minutes

2 -9 inch cake pans greased and floured or parchment bottomed

Soak poppyseed in the 3/4 c. milk for two hours.

Sift together flour, baking powder and salt. 

Beat egg whites until stiff but not dry.

Cream butter and shortening.

 Gradually add sugar beating well.

Add the 1/4 c. milk and vanilla to poppyseed milk mixture

Add flour mix alternately with milk mix.

Fold egg whites into batter gently.

Bake 375 for approximately 25 minutes.

Fill with lemon custard filling or lemon curd.

Sift with confectioners sugar or frost with white frosting.

Recipe from Slovak Catholic Sokol Cook Book 3rd edition 1976

Pork Meatballs Asian Style

 1 pound ground pork

2 eggs

1/2 cup bread crumbs

2 T. water

1 t. garlic crushed

1t. ginger root paste

1 t. sesame oil

1 t. soy sauce

1 T. small amount of chives or scallions

Mix all. Fry or bake balls. Keep them small. Finish with a spray of sesame seeds.

Dipping Sauce

2 T. soy sauce

1T. rice vinegar

I also like to use soy vay or similar product to sweeten the sauce. This can be on the side to dip as well.

This recipe is meant to be modified to the diners tastes. If you like a stronger amount of any of the ingredients than try it! It's all about the exploration of initial ingredients. Modified recipe from:

https://www.keepingitsimpleblog.com/food/oven-baked-asian-style-meatballs/