Molly Oneills Lemon Curd Recipes

Steps:

• In a heavy saucepan, combine the whole eggs, yolks and sugar and whisk to combine well. Stir in the salt, zest, lemon juice and butter. Place the pan over medium-low heat and cook, whisking constantly, until the butter melts and the sauce becomes thick and slightly gelatinous. Do not overcook.
• Immediately remove the pan from the heat and strain the sauce through a mesh sieve, pressing on the sauce with a rubber spatula. Refrigerate until cooled, and serve with biscuits or scones.

Steps:

• 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.

Steps:

• Heat the oven to 400 degrees. Season the lemon curd with 2 teaspoons salt and 1 teaspoon black pepper.
• To butterfly the chicken, place the chicken on a cutting board, breast side down. Using sharp kitchen shears, remove the backbone by cutting on either side of the backbone. (Save the backbone for stock.) Flip the chicken, setting it breast side up, and flatten by pressing firmly in the center; you should hear a crack.
• Pat chicken dry. Season the chicken on both sides with 2 teaspoons salt and a generous grind of black pepper. Use the handle of a fork or spoon to loosen the skin from the chicken breasts and thighs (you'll find openings at their tops).
• Spread about three-quarters of the lemon curd between the skin and meat. Use your fingers to massage the curd around so it spreads out under the skin. Spread the rest of the lemon curd in a thin layer all over the chicken skin. Drizzle with the olive oil.
• Pour 3/4 cup water into a large (at least 12-inch) oven-safe skillet, shallow roasting pan or sheet pan. (The water keeps the pan drippings from burning and keeps the chicken moist.) Add the chicken, skin side up. Tuck the wings under to prevent burning and turn the legs so the thighs face up. Roast until a thermometer registers 165 degrees in the thickest part of the thigh, 45 minutes to 1 hour, starting to check the chicken at 30 minutes. If at any point it starts getting too brown, cover it with foil. Let rest 10 minutes before carving.

Steps:

• To make the curd, place the eggs and the sugar in a medium-size nonreactive saucepan and whisk until thickened and light in color. Whisk in the lemon zest and juice. Place over low heat and cook, whisking constantly, until thick, about 10 minutes; do not boil. Remove from heat and whisk in the butter. Let cool. Refrigerate until cold.
• To make the crust, place the almonds, sugar and zest in a food processor and process until ground. Add the flour and salt and pulse just to combine. Add the butter and pulse until the mixture resembles coarse meal. Whisk together the egg yolk, water and almond extract. Add to the flour mixture and process just until the mixture starts to come together. Press into a bowl, flatten, wrap in plastic and refrigerate for 30 minutes.
• Preheat the oven to 350 degrees. Roll out the dough and fit into a 10-inch quiche dish. Line with foil and fill with pie weights or dried beans. Bake for 20 minutes. Remove the foil and weights and bake until the crust is lightly browned, about 5 minutes longer. Cool.
• To make the topping, lower the oven temperature to 300 degrees. Lightly butter a baking sheet. Combine the sugar and zest in a bowl. Toss the almonds in the egg whites, drain and toss them in the sugar. Spread out on the baking sheet and bake until the almonds are dried, about 30 minutes, stirring twice. Let cool.
• Spoon the lemon curd into the pastry shell and top with the sugared almonds. Refrigerate until ready to serve. Before serving, sift a little confectioners' sugar over the top and cut tart into wedges.

Steps:

• Put the butter in a large (at least 6 cup) microwave-safe glass bowl or measuring cup. Set your microwave on 50 percent power and melt the butter, about 1 to 1 1/2 minutes.
• Pour butter into a blender and add lemon zest, juice, sugar, eggs, egg yolk and salt. Blend until smooth. Pour mixture into the same glass bowl you melted the butter in. (You don't need to wash it.)
• Microwave the curd mixture, on full power, in 1-minute intervals for 5 minutes. Whisk furiously between intervals, especially around the edges of the bowl. It should start to thicken. (If it looks like it's starting to thicken before 5 minutes, stop and continue to the next step; microwaves can vary.)
• Reduce power to 70 percent and continue to microwave for another 1 to 2 minutes, whisking every 30 seconds, until the curd thickens enough to coat a spoon, and looks slightly puffed and spongy. (It will continue to thicken as it chills.) An instant-read thermometer should register 180 degrees.
• Whisk well and inspect the curd. If you think there are any coagulated bits of egg, strain curd through a fine-mesh sieve into a clean bowl. Or if it looks smooth, you can leave it in its current bowl. Press a piece of plastic wrap against the surface to create an airtight seal and let the curd cool to room temperature. Refrigerate until cold, at least 3 hours.

Steps:

• Preheat the oven to 350 degrees. Butter and flour a 9-by-5-by-3-inch loaf pan. Using an electric mixer, cream together the butter and sugar until light. Add the lemon zest, then the eggs, one at a time, mixing until light and fluffy. Mix in the vanilla.
• Sift together the flour, baking soda, baking powder and salt. Add the dry ingredients alternately with the sour cream, mixing just to combine. Spoon the batter into the prepared pan. Bake until a toothpick inserted into the cake's center comes out clean, about 1 hour. Place on a rack.
• Put the confectioners' sugar in a bowl and gradually whisk in the lemon juice. Brush some of the mixture over the top of the cake. Let stand for 10 minutes. Turn the cake out of the pan and brush the cake top, sides and bottom well with the lemon mixture. Repeat after 10 minutes. Slice and serve.

Steps:

• Preheat the oven to 350 degrees. Generously butter a 9 1/2-by-12-inch baking pan and set aside. Cut the apples into quarters, peel, core and then slice as thinly as possible. Melt 3 tablespoons of the butter in a skillet over medium-high heat. Add the apples and toss to combine. Add 1/2 cup of the sugar and toss, cooking until the apples are barely limp, about 5 minutes.
• Carefully remove the apples and set aside. Return the skillet to the heat and cook until the juices begin to turn gold. Remove immediately and set aside.
• In a large mixing bowl, combine the remaining sugar and the flour with the baking powder. In a second bowl, beat the remaining 6 tablespoons of butter with the lemon zest. Add the milk, the salt and the lightly beaten eggs and yolks to the butter mixture, stirring with a fork to combine. Beating constantly with a fork or whisk, add the sugar and flour mixture until combined.
• Pour the batter into the prepared pan, top with the apples, drizzle the honey-hued juice over the apples and bake for about 40 minutes, until a toothpick inserted in the center of the cake can be removed dry. Serve immediately, with vanilla ice cream, whipped cream or mascarpone cheese if desired.