Lemon Curd

Ingredients Scones 290 g self raising floursalt 30 g butter 125 ml milk 125 ml waterflower Lemoncurd

3 lemons 125 g sugar 1 tbsp cornflour 2 egg yolks 50 g butter Preheat the oven to 220 C. Sift the flour and a pinch of salt in a large bowl and knead with your fingertips diced butter. Make a well in the center of the flour mixture, mix the milk and water and pour it in.. Keep a little milk to cover the dough. Knead the ingredients quickly to a soft dough. Put the dough on a floured surface, knead briefly and roll out to a patch of about 2 cm thick. Insert a floured uitsteekvormpje circles from the dough. Place the dough circles on a greased baking sheet and brush with milk. Bake the scones about 14 minutes until they sound hollow when tapped. Let cool on a wire rack. For lemoncurd, grate the zest of the lemons and squeeze them out. Place in a pan juice, zest and sugar, stirring over low heat to boil. Mix cornstarch with a little water, add it to the lemon mixture and leave it for about 2 minutes, stirring gently boil. Stir the egg yolks from the heat through. Let simmer for a while. Stir diced cold butter by lemoncurd and cool.

____________________________________________________________________ Ingredients 5 egg yolks 1 cup sugar 4 lemons, zested and juiced 1 stick butter, cut into pats and chilled Directions

Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. Measure citrus juice and if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and

coats the back of a spoon. Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks. Homemade lemon curd Veg

Making lemon curd by hand is so rewarding and is a great storecupboard staple.

Ingredients

4 free-range eggs

4 free-range egg yolks

200g/7oz caster sugar

6 lemons, juice and zest of 3

150g/5oz unsalted butter, cut into small cubes Preparation method

Sterilise the jam jars - first wash the jars in soapy water and rinse in clean warm water. Preheat the oven to 140C/275F/Gas 1. Dry the jars, upside down, on a rack for 30 minutes.

Whisk the eggs and egg yolks in a large heatproof bowl until well combined. Add the sugar and stir in the lemon zest and juice. Add the butter and set the bowl over a saucepan of very gently simmering water, making sure the bowl doesnt touch the water.

Stir the mixture with a wooden spoon for five minutes until the butter melts, then use a whisk to continuously stir the ingredients and cook for 10-12 minutes. The lemon curd should the consistency of custard and leaves a light trail when the whisk is lifted. (The curd will continue to thicken in the jars)

Pour the hot lemon curd into warmed, sterilised jars and leave to cool. Cover the curd with a disc of waxed paper or baking parchment and seal with a lid. Keep in the fridge and use within two weeks. Ingredients 2 eggs, plus 2 egg yolks 3/4 cup (165g) caster sugar 1/3 cup (80g) chilled unsalted butter Zest and juice of 2 lemons Whisk whole eggs, yolks and sugar in a saucepan until smooth, then place pan over a low heat. Add the butter, juice and zest and whisk continuously until thickened. Strain through a sieve into a sterilised jar. Lemon curd keeps, covered, in the fridge for 2 weeks.

Ingredients 3 lemons 1 1/2 cups sugar 1/4 pound unsalted butter, room temperature 4 extra-large eggs

1/2 cup lemon juice (3 to 4 lemons) 1/8 teaspoon kosher salt Directions

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.

Ingredients

4 unwaxed lemons, zest and juice

200g/7oz unrefined caster sugar

100g/3oz unsalted butter, cut into cubes

3 free-range eggs, plus 1 free-range egg yolk Preparation method

Put the lemon zest and juice, the sugar and the butter into a heatproof bowl. Sit the bowl over a pan of gently simmering water, making sure the water is not touching the bottom of the bowl. Stir the mixture every now and again until all of the butter has melted.

Lightly whisk the eggs and egg yolk and stir them into the lemon mixture. Whisk until all of the ingredients are well combined, then leave to cook for 10-13 minutes, stirring every now and again, until the mixture is creamy and thick enough to coat the back of a spoon.

Remove the lemon curd from the heat and set aside to cool, stirring occasionally as it cools. Once cooled, spoon the lemon curd into sterilised jars and seal. Keep in the fridge until ready to use.

Scones with lemon curd a la Rudolfingredients 3 lemons 125 g sugar 1 tbsp cornflour 2 egg yolks 290 g self raising flour 50 g butter, chilled 30g butter 1.25 dl milk 1.25 dl. waterpreparePreparation SconesPreheat the oven to 220 C. Sift the flour and salt into a large bowl and knead the butter with your fingertips through it.Make a well in the center of the flour mixture, mixing milk and water and pour into the well. Keep a little milk to cover the dough. Knead quickly to a soft dough.Place the dough on a floured surface, knead briefly and roll out to a thickness of 2 cm. Insert a floured uitsteekvormpje circles from the dough. Place the rounds on a greased baking sheet and brush with milk.Bake the scones about 14 minutes until they sound hollow when tapped. Let cool on a wire rack.Preparation Lemon curdApply lemon juice, zest and sugar, stirring over low heat to boil.Stir cornstarch with a little water, add to the lemon into the pan and let it stir 2 minutes quietly cooking. Stir the egg yolks and allow the masses a bit by cooking.Mount the mass with the diced cold butter and let cool.(Mounting means that your cold butter into a hot mixture stirring., Creating a bond. Hereafter may not fully cooked, because it can cause dispersion.

Datetrifle ingredients Tropically orange mousse 250 g dates 350 ml freshly squeezed orange juice 100 g honey 6 leaves gelatin 600 ml creamtrifle 250 g dates 2 oranges 2 pomegranates 500 g of Arab cookies half cake 100 g shelled pistachios 500 ml cream 1 l Turkish or Greek yogurt 150 ml grenadine syrup 1 bunch mint Bavarois Pitted dates and put them in the blender. Add the orange juice and honey and mix finely. Let the gelatin approximately 5 minutes in cold water. Squeeze out the gelatine and heat the soaked gelatine. Stir the dissolved gelatin by the orange mixture. Whip the cream and fold lobbed by the orange mixture. Allow to set in the Bavarian dekoelkast.

Trifle Halve and pitted dates. Peel the oranges and cut into slices. Peel the pomegranates and remove the pulp. Crumble the biscuits and cut the cake into cubes. Chop the pistachios finely. Whip the cream until stiff. Make a beautiful glass bowl or vase layers of all ingredients. This recipe comes from the Jordan episode of the program The Taste of Life Travel.