Ok, I have never officially made lemon curd. I make a lemon tart but it’s not quite the same? Really?! Eggs, butter, lemons, no one really tells you much more than “large” lemons or “large” eggs. I had what I had. I zested and I juiced the lemons, and was prepared to add bottled lemon juice as needed. Nope! That was not a problem. The problem lay in knowing what it looks like when it thickens. I was uncertain my mixture had reached the correct doneness. Would it be runny and fail to hold between layers of puff pastry later on? It was hell. I cooked and stirred way beyond what was recommended in the recipe. Imagine all those eggs and lemons and time gone to waste. Ha! As you saw in yesterday’s post, it was a spectacular success. If not, I wouldn’t be posting and there would be no pictures.
From the start to finish all you heard from Colleen was “mmmmm” in one form or another as she slowly savored this Napoleon. It was so touching. She loves my cooking and is so kind. On this occasion, an infrequent occasion (that I bake), she just adored my baking. (It assures that I will live here another year.) We made lemon curd. Yes, if you have lemons – two bags (mistake) – make lemon curd. It would not thicken. Long story short, we finally got it to do so. And I found marscarpone cheese in the market – lemon marscarpone cream! Napoleon, anyone? I have scant experience with puff pastry. Prick the dough with a fork to keep it from rising too much. Hey! That didn’t work! Lemon curd, marscarpone cream, berries (four kinds), and powdered sugar, what could go wrong!! I will treasure the “mmmmm” for a long time. Of course! We tried one before we took them to New Year’s dinner. Who’s counting? Baking is very precise – measure, cut, timing, shape, and appearance. Who cares?