Barbara Kafkas Lemon Curd Recipes

BARBARA KAFKA'S LEMON CURD

Steps:

• Place butter, sugar, lemon juice and zests in an 8-cup glass measure or a 2 1/2-quart souffle dish. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a 650- to 700-watt oven for 4 minutes. Prick plastic to release steam.
• Remove from oven and uncover. Whisk together eggs in a small bowl. Whisk about 1/4 cup of the butter mixture into the eggs to warm them. Scrape egg mixture back into measure, whisking constantly. Cook uncovered for 3 minutes.
• Leaving dish in oven, whisk until smooth. Cook, uncovered, for 2 minutes more. Remove from oven and puree in a food processor or blender until completely smooth. Store, tightly covered, in the refrigerator for up to 2 weeks.

LEMON STREUSEL TWISTED BABKA

Steps:

• Mix the water, egg yolks, yeast, sugar, salt, and melted butter in a 6-quart bowl or a lidded (not airtight) food container.
• Mix in the flour without kneading, using a heavy-duty stand mixer (with paddle), a danish dough whisk, or a spoon. The mixture will be quite loose because of all the yolks.
• Cover (not airtight) and allow to rest at room temperature until the dough rises for 2 hours.
• The dough will be loose, but will firm up when chilled. Don't try to use it without chilling for at least 3 hours. Refrigerate the container and use over the next 5 days.
• To bake: Generously grease a parchment lined 8 1/2 x 4 1/2 -inch nonstick loaf pan. Dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-size) piece. Dust the piece with more flour and quickly shape it into a round ball by stretching the surface of the dough around to the bottom, rotating the ball a quarter-turn as you go.
• Roll the dough out to a 1/8-inch thick rectangle, about 12 x 15 inches. As you roll out the dough, add flour as needed to prevent sticking. (I like to roll out the dough on a silicone mat.)
• Spread the lemon curd evenly over the dough. Sprinkle three-quarters of the streusel over the curd. Save some for the top.
• Starting with the long side of the dough, roll it up into a log. Pinch the seam closed. Stretch the log until it is about 2 inches thick. Cut the log in half, lengthwise. Twist the 2 long pieces together, with the cut side facing up. Form an oval with the ends together and place in the prepared pan.
• Cover loosely with plastic wrap and allow to rest at room temperature for 90 minutes.
• Preheat the oven to 350 degrees F, with a rack placed in the center of the oven.
• Sprinkle the loaf with the remaining streusel.
• Bake the loaf for about 45 minutes, or until golden brown and well set.
• Allow to cool on a rack completely before eating.
• !Streusel topping
• Combine all the streusel ingredients in a bowl and mix until the butter is roughly incorporated. Don't overmix--you want a crumbly texture. Set aside.
• !Lemon Curd
• Whisk together the yolks, sugar, lemon juice, and lemon zest in a large metal bowl.
• Place the bowl over a pot of gently simmering water set up as a double boiler.
• Stir constantly with a rubber spatula until the lemon curd begins to thicken, about 10 minutes.
• Add the butter and continue to stir until it is completely melted and the curd thickens; it will be the consistency of smooth pudding.
• If there are any lumps, strain the curd into a container; then cover with plastic wrap.
• Set the container in the freezer until cool, and then refrigerate.

LEMON CURD

Steps:

• In a heatproof bowl set over a pan of simmering water over medium heat, add the lemon juice, sugar and salt. Whisk until the sugar dissolves. Add the eggs and whisk together. Let cook, whisking, until thickened, 8 to 10 minutes. Add the butter, whisking to incorporate. If necessary, strain the custard through a fine mesh sieve into a medium bowl. Chill until ready to serve.