Ingredients
1 tablespoon lemon zest fresh
1 cup lemon juice fresh squeezed
1 cup sugar
4 large eggs
3/4 cup unsalted butter cut into 1/2 " pieces
1 cup sugar
1 cup water
3/4 cup huckleberries
1 tablespoon corn starch
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Achievable elevated desserts — laminated doughs, cakes, custards
Citrus-shaped keeper — store cut lemons and limes without drying
Fluted tart pan — quiches, fruit tarts, savory tarts
Concentrated lemon — cakes, frostings, glazes, curds
Complete kit for basic cheesemaking — mozzarella, ricotta, paneer
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Lemon Curd In a medium size sauce pan over medium-low heat, whisk together the lemon zest, lemon juice, sugar and eggs. Once sugar has dissolved, reduce heat to low and add the butter. Whisk continuously until all butter has dissolved (10-15 minutes). Curd will become thick while you're whisking and you will know it is done once you can see traces of your whisk in the curd. Remove curd from heat and pour through a fine sieve into a bowl. Curd can be used immediately or covered and stored in the fridge for about a week. Huckleberry Sauce In a shallow pan, add water and sugar over medium heat. Stir mixture until sugar has dissolved (thus creating a simple syrup). Add huckleberries to the simple syrup, stirring occasionally. Once berries start to burst, use a potato masher to mash the rest of the berries to get all of the juice out.. Once the berries have been mashed, pour sauce through a fine sieve (to get rid of the skin and seeds). Mix corn starch with 1/4 tblsp warm water and mix until corn starch is dissolved. Add sauce back into sauce pan along with the corn starch to thicken. Stir until sauce is combined and thick enough to spread (about 5 minutes). Pour sauce slowly over lemon curd. Using a butter knife, swirl sauce.