Tuesday, February 11, 2014

Meyer Lemon Cream with Crumbled Graham Crackers and Sea Salt

Quick and easy dessert time! This recipe is extremely lemony and simple and I love it. 

We cut a lemon pie at our wedding instead of a cake. That is how much I love lemony desserts. Which is funny because I absolutely abhorred all things lemon when I was little, especially lemonade. Lemonade was the worst. And probably from an evil hell dimension back then. But, you know? Pretty tasty now. And so is this lemon cream.

Meyer Lemon Cream with Crumbled Graham Crackers and Sea Salt
5 servings

3 eggs
2/3 cup sugar
1/2 cup fresh Meyer lemon juice (from 2 Meyer lemons)
2 tablespoons unsalted butter, cut in small pieces
1 1/2 cups chilled heavy cream
6 graham crackers, crumbled (or more depending on how crunchy you want it to be)
2 teaspoons finely grated lemon zest
Sea salt

Cook eggs, sugar, and lemon juice in medium pan over medium-low heat for 10 minutes, stirring frequently until thick. Transfer mix to a blender and blend on low. Then add butter a few pieces at a time and continue to blend on low until completely mixed. Pour lemon curd (that's what you just made) into a bowl, cover, and stick in the fridge for at least 2 hours to chill completely. Before serving, whisk in cream. Layer lemon cream mixture and crumbled graham crackers in a few layers in small ramekins or bowls. Finish by topping with some more graham cracker crumbles, lemon zest, and a little bit of sea salt.

(Adapted from Bon Appetit)

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