Nigel’s Lemon Curd (and Orange Parfait)

[kickingfrog]

Nigel’s Lemon Curd (and Orange Parfait)

LEMON CURD

Nigel Slater
...

Most lemon curd recipes instruct you to stir the mixture with a wooden spoon. I find that stirring lightly with a whisk introduces just a little more lightness into the curd, making it slightly less solid and more wobbly.

Makes 2 small jam jars

zest and juice of 4 unwaxed lemons
200g sugar
100g butter
3 eggs and 1 egg yolk

Put the lemon zest and juice, the sugar and the butter, cut into cubes, into a heatproof bowl set over a pan of simmering water, making sure that the bottom of the basin doesn't touch the water.
Stir with a whisk from time to time until the butter has melted.
Mix the eggs and egg yolk lightly with a fork, then stir into the lemon mixture. Let the curd cook, stirring regularly, for about 10 minutes, until it is thick and custard-like. It should feel heavy on the whisk.
Remove from the heat and stir occasionally as it cools.
Pour into spotlessly clean jars and seal.
It will keep for a couple of weeks in the refrigerator.


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LEMON CURD AND ORANGE PARFAIT

The ideal here is homemade meringues with a crisp outside and a chewy centre. Failing that, store-bought meringues will do, but the texture of the finished ice will be slightly less interesting.

Serves 6-8

500ml whipping or double cream
180g meringues
8 heaping tbsp lemon curd
grated zest of 1 orange

You will also need a cake tin or plastic freezer box approximately 24cm x 12cm x 7cm deep, lined loosely with kitchen film or waxed paper.

Pour the cream into a chilled mixing bowl and whisk until soft and thick. I always stop just short of the cream forming stiff peaks, so that it can just about hold its own shape.
Crumble the meringue nests into the cream. I think the texture of the finished parfait will be more interesting if the pieces range in size from coarse gravel to that of a piece of fudge. Add the lemon curd then grate in the orange zest (taking care not to include any white pith). Stir gently to incorporate the meringue, curd and zest into the cream. Try not to overmix.
Tip the mixture into the lined container, cover with a piece of kitchen film and put in the freezer until set. Depending on the temperature of your freezer, this will take about 4 hours. You can keep it frozen for several days, but you should remove it from the freezer a good 30 minutes or so before serving.
To serve, unmould the parfait and cut into thick, crumbly slices.

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