a) I had no hazelnuts, and
b) I was taking these to a friend's place.
She has a pathological aversion to raspberry seeds and has passed it on to her children, but they do all love lemon. I also used dark brown sugar instead of white, just because I felt like it. Be sure to check out the Tuesdays with Dorie blogroll to see what variations everyone else has come up with.
I made a half recipe of the lemon curd from Gourmet Today, edited by Ruth Reichl. I chose this lemon curd because it called for whole eggs, but it's a bit pale for that same reason. Tasty enough, though. Here's the recipe:
1 tablespoon finely grated lemon zest
1 cup fresh lemon juice (about 4 lemons)
1 cup sugar
6 large eggs
⅛ teaspoon salt
12 tablespoons (1½ sticks ) unsalted butter, cut in cubes
Whisk zest, juice, sugar, eggs and salt together in a heavy saucepan and add butter. Cook over moderately low heat, whisking constantly, until it's thick enough that the whisk leaves visible trails and it just starts to boil, 6 to 8 minutes.
Pour through a fine mesh sieve into a bowl, covering surface with wax or parchment paper, and refrigerate.
27 comments:
I also used almonds and thought about using my microwave lemon curd. Wasn't sure how that would all turn out so went a different direction but love yours. Should have tried it. They look wonderful. Interesting recipe for the curd. Don't think I've seen one with whole eggs before.
Oooooh, the thought of adding lemon curd is making my mouth water! They look so beautiful! I also used ground almonds and I loved the texture of the cookies. I love anything lemony so next time I'll try the lemon curd. They would be perfect cookies for Eastertime :-)
I love lemon curd and use it in my own thumbprint recipe, these look great!
I love lemon curd too! This is making me want Spring to get here even faster! Great job!
It's funny how many of us substituted almonds. Nobody's baking much with hazelnuts, it seems. Your lemon curd looks lovely.
Mmm. I'm a big fan of lemon curd. Great choice! They look lovely.
Oh my, you just made the perfect cookie. I LOVE LOVE LOVE lemon curd. I use the recipe out of Cook's Illustrated, but it calls for mostly yolks.
Oooh! Thanks for including the lemon curd recipe. I hate wasting egg whites so I usually buy lemon curd pre-jarred. Now I don't have to!
-CB
http://iheartfood4thought.com
I love the name of your blog! And filling these with lemon curd is downright genius!
I was considering lemon curd for this. Yours look great!
Ah! Yes... lemon curd, I have some in the fridge, could have thought about it, duh.
They look great and I'm sure the sweet and tart mix was amazing!
Don't you just love that book, gourmet today. I adore it. Lemon curd - fantastic choice!
That lemon curd makes the cookies look like they are holding liquid gold (which is actually what lemon curd really is.)
I wish that I had thought of using it! Great work. :D
ooOOOOOooooo Lemon curd...sounds divine.
Oh, the lemon curd sounds delish! I love it but have never thought about making it. Thanks for the recipe!
Your cookies look great..love the lemon curd. I allmost did that too but had two very large raspberry jam jars I need to use up!
Lemon Curd!!! AMAZING IDEA! I LOOOVE Lemon curd!
I like the idea of using brown sugar in the cookies. They look great with the lemon curd!
Yum, the lemon curd sounds really good and the cookies look great and spring festive.
What a great idea to use lemon curd. They almost look like eggs.
Mimi
They do look like eggs! I tried to fix the colour, as they were looking a bit like green eggs. And this isn't a Dr. Seuss recipe:)
Yum! I love lemon curd and don't get to use it nearly often enough. What a brilliant substitution, egg resemblance notwithstanding. :)
Ooooh, lemon curd...now that is the way to go!
Lemon Curd - fantastic idea. Next time I will try that combination.
They look great! I'm sure your friend loved them.
I LOVE your lemon curd thumbprints!! They're so 'rotund', but in a good way. Nicely done and something to bookmark :)
I love the thought of a big dollop of lemon curd for thumb print cookies. What a wonderful mouth watering idea.
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