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The Lemon Drop Part 2 : Lemon Curd And Lemon Cornmeal Dough

The.Aubergine.Chef's picture
The Aubergine Chef demonstrates how to make The Lemon Drop dessert. Be sure to check out all three parts and to see more visit http://www.theauberginechef.com
Ingredients
  Sugar 7 Ounce (for lemon curd)
  Butter 8 Ounce (for lemon curd)
  Lemon juice 5 Ounce, freshly squeezed (for lemon curd)
  Lemon zest 1 Teaspoon (of 1 lemon for lemon curd + 1 lemon for lemon cornmeal dough)
  Egg 5 Large (4 for lemon curd + 1 for lemon cornmeal dough)
  Rolled oats 1 Ounce (for lemon cornmeal dough)
  All purpose flour 3 Ounce (for lemon cornmeal dough)
  Granulated sugar 2 Ounce (for lemon cornmeal dough)
  Cornmeal 2 Ounce (for lemon cornmeal dough)
  Salt 1 Teaspoon (for lemon cornmeal dough)
  Unsalted butter 4 Ounce (for lemon cornmeal dough)
  Pure vanilla extract 1 Teaspoon (for lemon cornmeal dough)
  Thyme 1 Teaspoon, ground (for lemon cornmeal dough)
Directions

MAKING
1) Lemon Curd : In a pot, combine butter, sugar, lemon juice and lemon zest. Place on a high heat and bring to a boil.
2) In another bowl, beat 4 eggs and set aside.
3) After the lemon mixture comes to a boil, lower the heat.
4) Slowly pour the boiled mixture into the eggs, while whisking at the same time. This is called tempering.
5) Place the tempered eggs back into the pot and cook while constantly whisking until thick.
6) In a clean bowl, transfer the mixture, cover with a plastic wrap and refrigerate this lemon curd to cool slightly for 15 to 30 minutes.
7) After cooling, carefully pour a thin layer over the lemon gel and refrigerate to cool for about 30 minutes.
8) Lemon Cornmeal Dough : In a food processor bowl, process the rolled oats for 30 seconds.
9) Then add the flour, sugar, cornmeal, salt together and mix until blended.
10) Melt the butter in microwave for 1 minute and allow to cool down.
11) Then add 1 egg and vanilla extract, whisk together.
12) Turn on the food processor and add the liquid mixture.
13) Remove the dough, knead just to blend then wrap half of the dough with a plastic wrap and freeze to use later.
14) Into rest of the dough, add thyme and lemon zest; combine thoroughly and flatten into a disc shape.
15 Wrap this dough in a plastic wrap and refrigerate for 15 to 20 minutes.

SERVING
16) Use the Lemon Curd and Lemon Cornmeal Dough to make Lemon Drop Cocktail.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Taste: 
Sweet Sour
Drink: 
Cocktail
Interest: 
Holiday, Party

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