A Mother's Day Dessert Idea

   

...and it's pretty sweet, just like mom. We're talking about homemade Lemon Curd.  Food Editor Mark Hagen with Taste of Home stopped by Tonia's Kitchen to talk about making it for Mother's Day and more. He says it's so easy to make, not only will you whip up a batch for the holiday, you'll be making it all summer long!

3 large eggs 

1 cup sugar 

1/2 cup lemon juice (about 2 lemons) 

1/4 cup butter cubed

1 Tbsp. grated lemon peel

In a small heavy saucepan over medium heat, whisk eggs, sugar and lemon juice until blended. Add butter and lemon peel; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon. Transfer to a small bowl; cool 10 minutes. Refrigerate, covered, until cold. 

*Test Kitchen tips: • Don’t use aluminum or unlined copper pans or spoons when making curd. They could react with the acid in the lemons, discoloring the curd and leaving  a metallic aftertaste. • To know when the curd is ready, coat the back of a spoon and run your finger through it; if it leaves a path, the curd is ready. It will thicken slightly as it cools.

A Great Mother's Day Dessert Idea!

  

...and it's pretty sweet, just like mom. We're talking about homemade Lemon Curd.  Food Editor Mark Hagen with Taste of Home stopped by Tonia's Kitchen to talk about making it for Mother's Day and more. He says it's so easy to make, not only will you whip up a batch for the holiday, you'll be making it all summer long!

3 large eggs 

1 cup sugar 

1/2 cup lemon juice (about 2 lemons) 

1/4 cup butter cubed

1 Tbsp. grated lemon peel

In a small heavy saucepan over medium heat, whisk eggs, sugar and lemon juice until blended. Add butter and lemon peel; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon. Transfer to a small bowl; cool 10 minutes. Refrigerate, covered, until cold. 

*Test Kitchen tips: • Don’t use aluminum or unlined copper pans or spoons when making curd. They could react with the acid in the lemons, discoloring the curd and leaving  a metallic aftertaste. • To know when the curd is ready, coat the back of a spoon and run your finger through it; if it leaves a path, the curd is ready. It will thicken slightly as it cools.

A Dessert Fit For a Mom!

  



As Mother's Day approaches, we've taken an already decadent dessert, Dulce de Leche and made it even better.  Kate Heddings with Food and Wine Magazine stopped by Tonia's Kitchen to talk about her recipe for Dulce de Leche Bread Pudding.  Kate starts by making a custard sauce with Half and Half and Vanilla Bean. Simmer those two ingredients together and wisk with egg yolks and cook until it's thick.  Then strain it and mix with a little Dulce de Leche and egg whites.  Then get a very butter bread (Kate recommends challah bread) and soak it in the mix.  Bake it for 12 minutes and brown it with a broiler. Then serve it up with more Dulce de Leche.  What an awesome to tell mom how much she means to you.

• Crème anglaise
• 1/2 cup dulce de leche, plus more for serving
• 4 tablespoons unsalted butter, melted
• 4 large egg whites, at room temperature
• 3/4 pound crustless challah, cut into 1-inch cubes (10 cups)

1. Preheat the oven to 425; and butter a 2-quart shallow baking dish. In a large bowl, stir the creme anglaise with the 1/2 cup of dulce de leche and the butter. Whisk in the egg whites. Add the challah, stirring and gently mashing until the cubes are nearly soaked, 2 to 3 minutes. Transfer the bread mixture to the prepared baking dish and bake for about 12 minutes, until firm and bubbling around the edges.
2. Heat the broiler. Broil the pudding for 1 to 2 minutes, shifting the dish a few times, until browned all over. Cut the bread pudding into squares, drizzle with dulce de leche and serve.