Monday, December 22, 2008

Lemon Curd & Devonshire Cream

I may get put on a "most wanted" list for posting this. These "secret" recipes were shared from the Misseldine family cookbook, in-laws of the Duchess. They are absolutely delicious spread over toast and would make a perfect, last minute neighbor gift in a cute container.

Devonshire Cream (a british treat)

3 oz. cream cheese, softened
1/2 tsp. vanilla
1 Tb. sifted powdered sugar
1/3-1/2 C whipping cream

Beat cream cheese until light & fluffy
beat in sugar and vanilla
gradually beat in whipping cream until desired consistency for spreading
DO NOT OVERBEAT
cover and chill 2-24 hours
serve with toast, keep refrigerated

Lemon Curd
4 eggs
1 C butter (no substitutes)
3 Tb. grated lemon peel
2 C sugar
2/3 C lemon juice
1/8 tsp. salt

In top of double boiler beat eggs & sugar
stir in butter, lemon peel, juice, and salt
cook over simmering water for 15 minutes or until reaches 160 degrees on candy thermometer
cover & store for 1 week (it's good as soon as it's chilled, but gets better over time)
keep refrigerated
(makes a lot, cut recipe in 1/2 for self)




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