Tag Archives: lemon curd

Lemon and black pepper sponge cake

Last update: December 14, 2016.

Definite keeper.  The idea appropriated from the Guardian and adapted to our small scale desert appetites. It is not a dessert (too rich), it seems to best fit into the ‘afternoon tea’ component. We managed nicely to sample it during … Continue reading →

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Bezowo-cytrusowy tort Wojtka

Last update: May 28, 2017.

Nasze pierwsze próby, opisane poniżej, miały zadowolić pułk wojska, czyli wiele, może 15-20, osób. Starczyło dla 25ciu. Dla normalnych ludzi zaczęłabym od połowy składników.. Będzie okazja, bo już wiadomo, w jaka stronę będą szły usprawnienia (see below), a nie wolno … Continue reading →

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Lemon Curd Souffle

Last update: April 20, 2015.

Initial idea came from Delia on Line, we loved it and adopted it to make it our way.. They say the image is worth a thousand words.. well, this one is not. The photographer will try harder next time. And … Continue reading →

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Lemon curd and orange frozen dessert

Last update: April 30, 2018.

Absolute winner! The ideal here is homemade meringues with a crisp outside and a chewy centre. Failing that, store-bought meringues will do, but the texture of the finished ice will be slightly less interesting. Very easy to make, provided you … Continue reading →

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Lemon curd cheesecake

Last update: December 13, 2018.

An excellent desert, even if somewhat on a ‘heavy’ side. You may be wise to plan for smaller portions than you would usually do.  The good news is that it can be covered tightly and stored in a fridge for … Continue reading →

Posted in Cheesecakes / Serniki, Lemon curd and companions / Krem cytrynowy w różnych postaciach | Tagged | Leave a comment

Lemon curd

Last update: August 8, 2014.

You need a good sharp grater, one that allows you to use just enough pressure to remove only the lemons’ outermost zest. Anything below the first fine layer of zest will be bitter rather than pleasantly sour and take your … Continue reading →

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Lemon Blackberry semifreddo

Last update: August 8, 2014.

Makes about 6 cups, perfectly matching the requirement of  GÉNOISE (Sponge Cake) ROLL 8 large egg yolks, plus 3 egg whites, room temperature 2 large eggs 1cup plus 3 tbsp plus 1 tsp sugar 1 tbsp plus 1 teaspoon finely … Continue reading →

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