Breakfasts & Lunches during June, 2016

Barbara101 wrote:
to many onions - pie..

Crybaby wrote:I recently found a recipe and made it -- it's for Lemon Curd you make in the microwave.  Boy, it really turned out well, as I made it super lemony, adding lots of extra lemon peel, and it was quick and easy to make, too.  One of the reviews was from a British lady who liked it more than the stuff she brings back after going home to the UK.  Brian likes it more than the expensive lemon curd we get at the store, too -- more lemony!

The recipe made a lot so I'm going to try if I'm up to it today (yesterday was my first full day home after a 10-day hospital stay)  to make a frozen lemon pie out of it like one reviewer did.  I'm going to make a graham cracker crust in the 9-inch springform pan (I actually was able to hide the graham crackers from Brian so I had them when I needed them), whip up a cup of heavy cream, fold in the lemon curd and put that baby in the springform pan and freeze it overnight.  Then I'll whip up some heavy cream for the top (meringue would be good, too) and serve it like a frozen lemon icebox pie -- perfect for hot weather, too.  It will look so pretty with some lemon zest on top, too, that I'll bet it won't last long.  

I've mentioned before that I'm just craving lemony stuff lately and boy, this lemon curd really fit the bill.  We've been having it with scones, on toast and I hope to make some waffles or pancakes to use it on, too.  Brian, on the other hand, is looking forward to the frozen pie!

Imelda wrote:I hope you rest well and have speedy recovery, and later when you have rested, would you mind post the recipe of your Lemon Curd, Dirk's family love everything with lemon, even though his father is on no acid diet, but he would eat lemon pies/curd/bars once in a while, he'd forget his diet and enjoy his lemony foods, his mother is not really happy about it though Smile

bethk wrote:Don't over do, Michelle....sounds like another rough patch for you.  I'm glad to see you're back home and recovering.  Making plans to cook is an excellent sign that you're on the road to recovery!

Crybaby wrote:

Imelda wrote:I hope you rest well and have speedy recovery, and later when you have rested, would you mind post the recipe of your Lemon Curd, Dirk's family love everything with lemon, even though his father is on no acid diet, but he would eat lemon pies/curd/bars once in a while, he'd forget his diet and enjoy his lemony foods, his mother is not really happy about it though Smile

No problem, Imelda.  It's a pleasure to post something for you.

I went ahead and used the rind of 4 lemons, as I wanted it to be super lemony, and processed the rind with the sugar in the Cuisinart as the tip at the end suggested.  My microwave is pretty new, too, so I "nuked" it for 30 seconds each time instead of a full minute so as not to cook the egg.  I had a thermometer handy to test the temperature but it was easy to see it beginning to mound a bit. I hope you enjoy it as much as we did.

I was tired today but when I went to get the stuff out late this afternoon to make the frozen pie so it would be ready for me tomorrow, I found that Brian had again eaten the graham crackers I'd bought to make the crust while I was in the hospital!  He could tell I was ticked off so he said he'd head to the store first thing in the morning to get some more (I had to laugh, though I didn't let him see me laughing).  

Easy Microwave Lemon Curd
Recipe from King Arthur.  Makes scant 2 cups.

1 cup freshly squeezed lemon juice (should take about 4 lemons; grate rind first)
1 cup sugar
1/2 cup (8 tablespoons) butter, melted
2 large eggs

1.  Combine all of the ingredients in a large microwave-safe bowl; mix everything really well so egg whites don’t cook in microwave. To avoid bubble-overs, the contents should fill no more than 1/4 of the bowl; an 8-cup measure works well here.
2.  Microwave the ingredients in 1-minute increments, removing from the oven and stirring to combine after each minute. You can also use 30 second increments in the beginning to avoid “cooking” the eggs.
3.  When curd starts to thicken, coats the back of a spoon, and starts to mound a bit as you stir, it's done. This will take anywhere from 4 to 10 minutes, depending on the strength/power of your microwave. The curd's temperature should have reached at least 185°F.
4.  Stir the curd one more time, spoon it into a storage container, and refrigerate until firm.
5.  Keep curd refrigerated for up to 3 weeks; freeze for longer storage.

Tips from KA bakers:  
*Four large, juicy lemons should be enough to yield 1 cup of juice.
*For more intense flavor in your curd, grate the rind of 2 to 4 of the lemons, combine it with the sugar in a food processor, and process until rind is finely ground. Proceed with the recipe as directed.