When I asked Ben what he wanted for a birthday cake, he suggested lemon bars instead. "Remember those ones you made a long time ago? Those were my favorite thing you've ever made." Which would be a really lovely compliment, had the bars in question not come straight from a Krusteaz box.
Determined to outdo those pesky Krusteaz folks, I set about whipping up my own lemon bars, this batch with a shortbread crust, an extra special cheesecake layer and a fresh-lemon curd.
The crust and the cheesecake were no problem. But I got the numbers mixed up in my head while making the curd, thinking I needed three-quarters of a cup of lemon juice and one-quarter of a cup of water. Three reamed lemons later, I discovered it was the other way around. But not before I'd put all the juice in with the eggs and sugar.
Needless to say, these bars pack a real pucker. The cheesecake layer helps balance that out. I also read somewhere that you can mix whipped cream into fruit curd to make it lighter in texture -- this probably would have helped with my pucker problem, too. And it would have been the yum.
Overall, I think this will be a pretty good curd recipe once I get my math right. Take that, Krusteaz.
- 4 egg yolks
- 1 T. corn starch
- 3/4 c. water
- 1/4 c. fresh lemon juice
- 2 t. lemon zest
- 2 T. butter
In addition to being tasty on lemon bars, curd is great on biscuits or bread. Or on a spoon. Zooming its way to your mouth.
The food: Lemon curd
The verdict: When life gives you lemons, make curd -- but with the proper water-to-juice ratio