OLIVE OIL LEMON CURD
A kosher for Passover, dairy-free recipe for lemon curd made with sugar, lemon juice and zest, and enriched with extra-virgin olive oil.
Provided by Miri Rotkovitz
Categories Brunch Dessert Ingredient
Time 17m
Yield 8
Number Of Ingredients 6
Steps:
- In a medium, heavy bottomed, nonreactive saucepan , whisk together the sugar, lemon juice, eggs, lemon zest, and salt.
- Place over medium heat and continue to stir with the whisk until the sugar dissolves, about 5 minutes. (Don't worry if you see bits of cooked egg white-you'll be straining them out.)
- Switch to a spoon, and continue to cook the mixture, stirring periodically, until the mixture thickens and tiny bubbles begin to break the surface. Stirring constantly so that the mixture does not boil, cook for 1 to 2 minutes more, or until the mixture coats the back of a spoon.
- Slowly add the olive oil 1 tablespoon at a time, mixing after each addition until the oil is fully blended into the curd. Run a finger down the back of the spoon-if a clean line on the spoon remains, the curd is ready. (In total, the curd will take about 10 to 12 minutes to cook.)
- Place a fine mesh strainer over a clean nonreactive bowl or wide-mouthed glass jar. Pour the curd through the strainer to remove any solids.
- Allow to cool slightly, then refrigerate, covered, until ready to use. The curd will thicken as it cools.
Nutrition Facts : Calories 116 kcal, Carbohydrate 18 g, Cholesterol 47 mg, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, Sodium 33 mg, Sugar 17 g, Fat 5 g, ServingSize Serves 6 to 8, UnsaturatedFat 0 g
LEMON CURD FOR PASSOVER
Use four of the remaining egg whites from this recipe to make the meringue for our Strawberry Lemon Trifle.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 3/4 cups
Number Of Ingredients 7
Steps:
- Whisk together egg yolks, sugar, lemon juice, lemon zest, salt, and potato starch in a medium saucepan. Whisk over medium heat until thick, about 10 minutes. Remove saucepan from heat. Stir in margarine, one piece at a time, until all of the pieces have been fully incorporated. Transfer the lemon curd to a bowl, and lay a piece of plastic wrap on the surface to prevent a skin from forming.
LEMON NUT ROLL PASSOVER
Make and share this Lemon Nut Roll Passover recipe from Food.com.
Provided by Esther in Atlanta
Categories Dessert
Time 1h5m
Yield 1 roll, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- For Nut Roll:- use first 4 ingredients on the list.
- Preheat oven to 350°F
- Grease a jelly roll pan, line with paper, and grease. Beat yolks with sugar until thick. Mix baking powder with nuts and fold into yolks. Whip egg whites until stiff and fold into batter. Spread in prepared pan and bake about 20 minutes. Cover cake with a damp towel, and chill in refrigerator. Turn cake out on the towel, and remove paper. Spread the filling and roll (like a jelly roll). Dust with powdered sugar and chill.
- This freezes well or can be kept up to three or four days in the refrigerator. Just be sure that it does not sit at room temperature except briefly when slicing and serving.
- For Lemon Curd Filling:- use last 6 ingredients.
- Combine lemon juice and starch in heavy saucepan. Stir until dissolved (bring to a boil to thicken and remove floury taste). Carefully whisk in remaining ingredients. Cook over medium heat until thick and smooth and just beginning to boil. Stir constantly about 7 minutes and transfer to a bowl. Cover the surface with plastic wrap. Chill.
Nutrition Facts : Calories 619.1, Fat 31.1, SaturatedFat 5.7, Cholesterol 527, Sodium 176.5, Carbohydrate 73.6, Fiber 2.5, Sugar 64.8, Protein 17
NOT SO SWEET PASSIONFRUIT CURD FOR PASSOVER
I like to cut down on sugar these days and this combination still works for me. Its a great change from the ubiquitous lemon curd at Peasach. Great with added whipped cream on sponge cakes or meringues
Provided by Panda Rose
Categories Breakfast
Time 15m
Yield 1 jar, 6 serving(s)
Number Of Ingredients 4
Steps:
- Melt butter and sugar together in a pan.
- Add eggs and passionfriut and very gently heat until thickened stirring all the time.
- When thick enough for you - this may take up to 10 minutes - then pot into clean dry jars and store in the fridge ready for use.
- Note, this can be done in the microwave in very short bursts.
- Be careful you don't get scrambled eggs with passionfruit sauce!
- Not sure how much this gives as it is different each time due to the juiciness of the fruit.
Nutrition Facts : Calories 180.6, Fat 9.9, SaturatedFat 5.6, Cholesterol 91.9, Sodium 86.5, Carbohydrate 21.7, Fiber 2.2, Sugar 19.1, Protein 2.6
PASSOVER LEMON SPONGE CAKE
This cake is great for Passover because it uses matzah meal flour instead of regular white flour. It also includes neither butter nor leavening agents. If you cannot find potato flour or matzah meal flour, all-purpose flour will work just fine. However, it wouldn't be kosher. A good sponge cake needs a great deal of air beaten into the eggs.
Provided by petersonh11
Categories Desserts Cakes Sponge Cake Recipes
Time 2h25m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 10-inch angel food cake pan.
- Beat the egg yolks into a mixing bowl with an electric mixer until frothy. Gradually add the sugar until completely incorporated. Beat in the orange juice, lemon zest, and orange zest. Sift the potato flour and matzo cake meal together in a bowl; gently stir into the egg yolk mixture.
- Beat the egg whites in a bowl with the salt using an electric mixer on high speed until stiff and shiny. Use a rubber spatula to fold 1/3 of the beaten egg whites into the egg yolk mixture. Gently run the spatula through the center of the mixture, then around the sides of the bowl, repeating until fully incorporated. Add the remaining egg whites, folding until just incorporated. Gently pour the batter into the prepared angel food cake pan.
- Bake in the preheated oven until the cake is set and lightly browned, about 1 hour. Remove from oven, invert the pan, and let cool completely before removing the cake from the pan.
Nutrition Facts : Calories 316.3 calories, Carbohydrate 52.6 g, Cholesterol 279 mg, Fat 7.6 g, Fiber 0.9 g, Protein 11.2 g, SaturatedFat 2.3 g, Sodium 108.2 mg, Sugar 39.8 g
PASSOVER LEMON CURD
Yield Makes 1 3/4 cups
Number Of Ingredients 5
Steps:
- Beat the eggs, yolks, sugar, and salt with an electric mixer until pale and thickened. Beat in the lemon juice; add the margarine. Bring to a simmer in a medium saucepan over medium heat, whisking. Cook until thickened, 3 to 4 minutes. Pour through a fine sieve into a bowl; stir in zest. Refrigerate until cold, about 1 hour.
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