Guest guest Posted May 9, 2012 Report Share Posted May 9, 2012 This is the recipe I use. It's from my good friend Bob Pastorio who we lost a few years ago. He was a great teacher and restauranteur. Take Bob's tip and add a bit of Grand Marnier to your curd. It makes a lot of difference. I just use all his ingredients and put them in the vitamix. Turn it on and let it blast until steam comes out of the top. I think it's about 5 minutes. I always take it's temperature with a Thermopen to check. You want it to be at least 170. Mine is almost always more. Try this piped into profiteroles. Delicious. I also use it spread between layers of cake. Spread on scones or croissants for breakfast. Pastorio's Lemon Curd - Recipe By: Bob Pastorio Ingredients 1/2 cup lemon juice 1/2 cup sugar 2 tablespoons butter grated peel of 2 lemons (use the juice as part of the above amount of juice) 3 egg yolks Instructions Put the juice, sugar and butter into a double boiler over, not in simmering water. Heat to about 180F. Whip the yolks and make a liaison - take a couple tablespoons of the hot juice and whisk it into the eggs. Dump the egg mixture into the pan of warm juice and whisk to mix thoroughly. Stir often. It should thicken in a few minutes. Remove from heat, pour/spoon into a bowl and put into the fridge to cool and set. I must give away a small secret: put a dash of orange liqueur in there. Maybe a half-ounce or so. It will astonish you. Don't tell anyone... Another easy one: use a lemon zester that cuts the peel into small threads. Easier than grating unless you like blood and little shreds of knuckle-skin mixed in with the peel. Then cut and juice the lemon. Pastorio Recipe Notes May, 2000 Exported from A Cook's Books -- Recipe management for Macintosh  Terry Pogue  My Foodie Photos http://www.flickr.com/photos/terrypogue/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 13, 2012 Report Share Posted May 13, 2012 I made this recipe but instead of juicing the lemons I peeled four and threw the fruit into the vitamix. Came out beautifully. So much easier than making on top of the stove. Maggie Maggie 419-853-4417"I have always imagined that paradise will be a kind of library." Borges From: Terry Pogue <tpogue@...> Vitamix < > Sent: Wednesday, May 9, 2012 8:53 PM Subject: Curds This is the recipe I use. It's from my good friend Bob Pastorio who we lost a few years ago. He was a great teacher and restauranteur. Take Bob's tip and add a bit of Grand Marnier to your curd. It makes a lot of difference. I just use all his ingredients and put them in the vitamix. Turn it on and let it blast until steam comes out of the top. I think it's about 5 minutes. I always take it's temperature with a Thermopen to check. You want it to be at least 170. Mine is almost always more. Try this piped into profiteroles. Delicious. I also use it spread between layers of cake. Spread on scones or croissants for breakfast. Pastorio's Lemon Curd - Recipe By: Bob Pastorio Ingredients 1/2 cup lemon juice 1/2 cup sugar 2 tablespoons butter grated peel of 2 lemons (use the juice as part of the above amount of juice) 3 egg yolks Instructions Put the juice, sugar and butter into a double boiler over, not in simmering water. Heat to about 180F. Whip the yolks and make a liaison - take a couple tablespoons of the hot juice and whisk it into the eggs. Dump the egg mixture into the pan of warm juice and whisk to mix thoroughly. Stir often. It should thicken in a few minutes. Remove from heat, pour/spoon into a bowl and put into the fridge to cool and set. I must give away a small secret: put a dash of orange liqueur in there. Maybe a half-ounce or so. It will astonish you. Don't tell anyone... Another easy one: use a lemon zester that cuts the peel into small threads. Easier than grating unless you like blood and little shreds of knuckle-skin mixed in with the peel. Then cut and juice the lemon. Pastorio Recipe Notes May, 2000 Exported from A Cook's Books -- Recipe management for Macintosh  Terry Pogue  My Foodie Photos http://www.flickr.com/photos/terrypogue/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 13, 2012 Report Share Posted May 13, 2012 I agree that is exactly how I do both lemon and orange curd. I use Bob"s ingredients but cooked in the VM. Takes my Vitamix just about five minutes to cook the curd. And don't you love the easy cleanup.Sent from my iPadHDOn May 13, 2012, at 1:49 PM, Maggie <infoonthego@...> wrote: I made this recipe but instead of juicing the lemons I peeled four and threw the fruit into the vitamix. Came out beautifully. So much easier than making on top of the stove. Maggie Maggie 419-853-4417"I have always imagined that paradise will be a kind of library." Borges From: Terry Pogue <tpogue@...> Vitamix < > Sent: Wednesday, May 9, 2012 8:53 PM Subject: Curds This is the recipe I use. It's from my good friend Bob Pastorio who we lost a few years ago. He was a great teacher and restauranteur. Take Bob's tip and add a bit of Grand Marnier to your curd. It makes a lot of difference. I just use all his ingredients and put them in the vitamix. Turn it on and let it blast until steam comes out of the top. I think it's about 5 minutes. I always take it's temperature with a Thermopen to check. You want it to be at least 170. Mine is almost always more. Try this piped into profiteroles. Delicious. I also use it spread between layers of cake. Spread on scones or croissants for breakfast. Pastorio's Lemon Curd - Recipe By: Bob Pastorio Ingredients 1/2 cup lemon juice 1/2 cup sugar 2 tablespoons butter grated peel of 2 lemons (use the juice as part of the above amount of juice) 3 egg yolks Instructions Put the juice, sugar and butter into a double boiler over, not in simmering water. Heat to about 180F. Whip the yolks and make a liaison - take a couple tablespoons of the hot juice and whisk it into the eggs. Dump the egg mixture into the pan of warm juice and whisk to mix thoroughly. Stir often. It should thicken in a few minutes. Remove from heat, pour/spoon into a bowl and put into the fridge to cool and set. I must give away a small secret: put a dash of orange liqueur in there. Maybe a half-ounce or so. It will astonish you. Don't tell anyone... Another easy one: use a lemon zester that cuts the peel into small threads. Easier than grating unless you like blood and little shreds of knuckle-skin mixed in with the peel. Then cut and juice the lemon. Pastorio Recipe Notes May, 2000 Exported from A Cook's Books -- Recipe management for Macintosh  Terry Pogue  My Foodie Photos http://www.flickr.com/photos/terrypogue/ Quote Link to comment Share on other sites More sharing options...
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