Over the years the focus of my entertaining has been mostly on the main course and the dishes around it – salads, appetizer and veggies etc. Generally I spend so much time concentrating on these dishes that the dessert takes a back seat. More often than not, I pick up a few sweets from an awesome bakery or even skip dessert all together, and just serve a sweet wine or a bit of fruit. Sometimes however, I just really want to serve a beautiful dessert that comes from my own kitchen. Today’s recipe is perfect for cooks like me, or those who don’t have much time to make something more elaborate. You can pull some gingersnaps out of the freezer and whip up the lemon curd in about 10 minutes, and voilà, you have a scrumptious, homemade dessert.
This recipe for lemon curd is the nicest one I have ever made. It has the zest of 2 lemons and the juice of an orange, which ramp up the flavour to a perfectly intense level. The vivid yellow colour comes from the free run eggs that I use. The yolks are virtually a bright orange colour. I have also recently learned that different varieties of oranges have subtly different flavours. I used Cara Cara oranges in this recipe, so the flavour is influenced by them. You could change up the flavour of your curd, by changing the kind of orange that you use. You could use store bought gingersnaps, but I used my homemade 3 Ginger Gingersnaps from last week’s post as I couldn’t find gingersnaps in the store.
The recipe for the lemon curd comes from Chef Ginette Ziemnicki, the teacher of the pie course I recently took at my fave kitchen store, Posh Pantry.
I am bringing this dessert over to Angie’s Fiesta Friday! I am pretty sure that the gang there will like it! For any of you who haven’t yet visited this crazy Friday blog party, come and join us – you really don’t want to miss out on the fun! And this Friday is shaping up to be a very wild one!! The witty Saucy and wild Johnny will be co-hosting! I don’t know who is tending the bar, but I am getting there early to get a jump on the martinis before the line-up gets too long!! This is a very thirsty bunch 😀 !
Lemon Curd and Gingersnap Dessert
Several Gingersnap Cookies
Candied ginger for garnish
2 tablespoons cornstarch
½ cup white sugar
zest of 2 lemons
½ cup fresh lemon juice
juice of 1 large orange
6 tablespoons butter
3 egg yolks
1 whole egg
Mix the cornstarch, sugar and lemon zest in a medium saucepan. Stir in the lemon juice. Top up the orange juice with water to total 200 ml. and add to the pot.
Cook over medium heat, stirring constantly, until thickened and smooth. Remove from heat and beat in the butter until melted. Beat in the egg yolks and egg quickly so that the eggs don’t cook.
Return the curd to a medium heat and stir vigorously until the mixture begins to bubble once again.
Remove from the heat and allow to cool at room temperature.
Can be refrigerated once it is cooled. Just place Saran Wrap on the surface of curd to prevent it from forming a skin.
Crumble some of the gingersnap cookies.
Place some of the cookies crumbles in the bottom of small dessert cups.
Top with some of the lemon curd.
Make as many layers as you like, ending with the lemon curd. Garnish with a few cookie crumbles and a chunk of candied ginger.
Serve immediately with a big smile!