Anyhoot ‘n hollar. Here we go. I very much wanted to recreate these farmer’s cheese pancakes I had in St. Louis…and I got close! I have a tendency to over cook pancakes…why, I do not know! And the lemon curd wasn’t as thin as the stuff on my St. Louis pancakes…HOWEVER…it was quite yummy and I was very proud of myself.
Have you ever made something that has you texting/phoning/tweeting everyone you know about it? Yeah…the lemon curd was that thing for me.
Aren’t they beauties?! So fresh and yellow and…lemony! You’d be surprised at how easy the lemon curd is to make. Only word of caution on this recipe: watch the pot! Don’t. Walk. Away. From. The pot! Keep stirring and pay close attention to the consistency. There’s really not such a thing as too thin, I learned. But there IS such a thing as, “Oh look! The eggs just curdled!” Yeah. So watch that.
From Alice Waters’ The Art of Simple Food
Grate the zest of one of the lemons on the small holes of a grater. Juice the lemons; there should be about 1/2 cup juice.
Beat until just mixed:
3 egg yolks
2 tbsp milk
1/3 cup sugar
1/4tsp salt (omit if using salted butter)
Stir in the lemon juice and zest and add:
6 tbsp butter, cut into small pieces
Cook the mixture in a small nonreactive heavy pan, stirring constantly, over medium heat until it is thick enough to coat a spoon. Do not boil or the eggs will curdle. When thick, poor into a bowl or glass jars to cool. Cover and refrigerate.
1-1/2 c. flour
3 T sugar
2 tsp. baking powder
1-1/2 tsp. kosher salt
1/2 c. mascarpone at room temperature
3/4 c. + 1 T whole milk
2 lg. eggs, slightly beaten
1 tsp. vanilla
1 tsp. lemon zest
Sift dry ingredients together. In another bowl, mix mascarpone, milk, eggs, vanilla, and lemon zest until well combined. Pour into dry ingredients and mix only until moist. Pour mixture onto well-heated griddle and cook until golden on each side.
Plate a couple of these bad boys, spoon on some lemon curd, add a few blueberries and dust with some powdered sugar! Voila! Breakfast!