There's no question, many Passover desserts are somewhat complicated (given the dietary restrictions and all). But now there's one dessert you can make that's amazingly simple and delicious and still Kosher for the holiday. Naomi Nachman, who wrote the new cookbook Perfect for Pesach stopped by Tonia's Kitchen to talk about her three-ingredient Lemon Curd. The three items you'll need, lemon juice, sugar and eggs...talk about simple! Naomi told Tonia the eggs give the curd a certain creaminess that you'd ordinarily get from butter. She says while Passover traditions are delicious, its important to sometimes break the mold..before you break matzoh with guests
- In a small saucepan, combine lemon juice and sugar. Cook over low heat, stirring, until sugar has dissolved, forming simple sugar syrup. Set aside to cool completely at room temperature or in the fridge.
- In a small bowl, lightly beat eggs and egg yolks. Slowly add beaten eggs into cold sugar syrup in the saucepan.
- Heat over low heat for five minutes, stirring constantly, until bubbles begin to form at the edges. Do not bring to a boil.
- Remove from heat; press through a strainer into a bowl to remove any curdled eggs. Set aside to cool.
- Serve lemon curd in individual dessert cups, or layer lemon curd and crushed ladyfingers in tall glasses. Serve chilled.
