Dairy-Free Lemon Curd
Dairy-Free Lemon Curd
This dairy-free lemon curd is a lighter version of the classic. It's still packed with irresistible sweet citrus flavor!
- 4-6 organic lemons
- 1/2-3/4 cup sugar, to taste
- Pinch of salt
- 2 eggs
- 1 egg yolk
- 1/2 teaspoon vanilla extract (optional)
- Wash your lemons really well, and zest two of them. Mix the zest with the sugar in a small bowl, rubbing the mixture between your fingers to bring out the flavors of the zest (use 1/2 cup of sugar for a very puckery curd, and more if you want things a little sweeter). Set the lemon sugar aside (if you want to make extra lemon sugar, it's also delicious as a topping for muffins or cookies).
- Roll the lemons firmly under the palm of your hand to prime them to release the most juice. Juice lemons until you have 3/4 cup of lemon juice. Strain out any seeds. Add the juice, lemon sugar, and salt to a saucepan. Warm over medium heat, stirring constantly, until all the sugar is dissolved.
- Beat the eggs and egg yolk together in a medium bowl. While whisking constantly, slowly pour the warm lemon mixture into the eggs. Continue to beat for a minute or so.
- Return the mixture to the saucepan and cook over low heat, whisking constantly, until the mixture thickens, about 10-15 minutes. Remove from the heat and stir in the vanilla (the vanilla is optional--you won't really taste it, but it rounds out the flavor).
- Let the curd cool to room temperature, then transfer to a glass jar or another airtight container. Store in the refrigerator. Lemon curd will keep, refrigerated, for up to two weeks.
Recipe adapted from Genius Kitchen
Chickpea Mushroom Spread
In my last post, I shared a recipe for gambas al ajillo inspired by my meal at Solea. The other thing I was dying to try at home was Solea’s chickpea spread, which they bring at the beginning of the meal with a basket of crusty bread. It’s really delicious! I could tell it had chickpeas in it (plus, it was adorably garnished with one whole chickpea), but I couldn’t tell what made it so much richer, and so different from, hummus.
Luckily, our waiter didn’t mind telling us the other key ingredient–porcini mushrooms! I had never cooked with them before, and they smelled really funky before they were reconstituted. But, it was worth it. I was rewarded with this hearty dip, which I think is just as good as what I had at Solea.
Ingredients (makes about 1 1/2 cups):
1 15 ounce can of chickpeas, rinsed and drained
Juice of half a lemon, or to taste
Salt to taste
1/2 cup plus 1 teaspoon olive oil, plus more for serving
1/4 ounce dried porcini mushrooms
Paprika for serving, optional
Place the porcini mushrooms in a small bowl, and pour in very hot water to cover. Let sit for 30 minutes. Drain, reserving the soaking water, rinse, and pat dry.
Heat 1 teaspoon of olive oil in a small skillet over medium heat, and saute the mushrooms for about five minutes.
In a food processor, combine the chickpeas, lemon juice, salt, and mushrooms. Turn the processor on and add the half cup of olive oil in a steady stream (you can use less oil and more mushroom water if you’d like). If the spread seems too dry, add the mushroom soaking water a tablespoon at a time and process until smooth.
Taste for seasonings and adjust if needed. Drizzle with olive oil and sprinkle with paprika, if desired. Serve with crusty bread or vegetables for dipping.
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