Recipe No. 20 — Jennifer Hart-Smith
»Lemon curd found in stores is often too sweet for my taste and lacks flavor, while the peel is full of essential oil. For this recipe, I use whole lemons that I put through the extractor to collect some of the essential oil present in the skin. Feel free to reduce the amount of sugar if needed. I like to use this lemon cream as a base for flavoring yogurt, fresh cheeses like brocciu, brousse, or ricotta. It also serves as a filling in a pie or even as a binder in a fruit salad.«
1kg of organic or untreated lemon
100g of butter (or ghee for a more digestible version)
90g of starch
400g of liquid honey (or semi-whole sugar)
1. Using an extractor, squeeze the whole lemons, keeping the pulp.
2. In a saucepan, dissolve the cornstarch in the lemon juice with a whisk and bring to a boil while stirring.
3. When the mixture starts to thicken, add the honey and butter.
4. Homogenize the mixture with a whisk and pour it into a glass jar.
5. Let cool at room temperature for 20 minutes then store in the fridge.
Jennifer Hart-Smith trained in pastry-making, while recently she completed a course with training in naturopathy, and phytology to deepen her knowledge of wild plants. She advocates a diet of common sense, more natural, favoring whole foods, local, fresh, and seasonal products. Jenifer just received a BASIS kitchen for her farmhouse in the countryside of Normandy, France.