digsandthat.com

DigsMagazine.com make your stomach happy  .

 

 

 

a home + living guide for the post-college, pre-parenthood, quasi-adult generation

06.14.2004

home
editor's note 
_____________

DEPARTMENTS
 
o lounge 
o nourish 
 
o host
o
laze
_____________

o BOARDS
o SHOP
o send an ECARD
_____________

about
contact
submit your ideas
support digs
search
links  

 

..
got a food question? jump to the boards

copyright ©1999-2004
DigsMagazine.com.

gingerbread pancakes 
by Yee-Fan Sun
 | 1 2
continued from page 1

lemon curd
This yields way more lemon curd than you'll need to accompany the ginger pancakes, but I like to make the full amount. The extra lemon curd will last for at least a week or so in the fridge, and makes a yummy, tangy-sweet spread for scones or English muffins -- although I have to admit, I love it so much that it sometimes ends up being eaten straight out of the container with a spoon.

½ cup fresh lemon juice
1 Tbsp. lemon zest
½ cup sugar
3 eggs
6 Tbsp. butter, cut into bits

time 15 minutes, plus chilling
yields 1 heaping cup

Whisk the lemon juice, sugar and eggs together in a saucepan. Turn the heat to medium (medium-low if your stove tends to run hot), add the butter, and cook gently for about 10 minutes. You'll want to stir constantly with a wooden spoon and make certain that the mixture doesn't come to a boil, as this will cause it to curdle, and you'll be left with an inedible mess.

When the mixture has turned a lovely, pale opaque yellow and is thick enough to coat the back of a wooden spoon, pour through a fine-mesh strainer to get rid of any chunky bits. If the curd seems stuck in the strainer, use a spoon to help push it through. Stir in the lemon zest, and let the mixture cool to room temperature. Cover and chill in the fridge.

o 

check out these related articles: 
rise and shine, valentine | crepes 101 | waffling | the perfect poach (eggs)

or browse the recipe index!

 

---------------------------> lounge . nourish . host . laze . home.