Lemon Curd, Meringues

[Guest guest]

I made lemon curd tonight, and it is oh so yummy! If you liked lemon meringue

pie in your past life, you'll love this! I used the recipe out of Healing Foods,

but this one is almost identical:

http://www.scdrecipe.com/recipes-cake/scd-lemon-curd/

SCD LEMON CURD

Ingredients

6 egg yolks beaten well (I separated the whites out, and used them to make

meringues)

3/4 cup honey

1/2 cup fresh squeezed lemon juice

1/2 cup (one stick) unsalted butter cut into small slices (my butter was salted,

so I just omitted the dash of salt below)

1 tablespoon grated lemon rind

dash salt, optional

Instructions

1. Strain beaten egg yolks through a sieve into a heavy saucepan.

2. Add honey and lemon juice and stir to combine.

3. Cook over low or med/low heat stirring constantly with a wooden spoon until

mixture is thick and coats the back of the spoon.

4. Remove from heat, stir till mixture cools a bit and then stir in the butter

pieces one at a time. Keep stirring all the while till all butter is mixed in.

5. Stir in the grated zest and cool completely. Refrigerate or if using in a

tart, pour into tart shell and then put in the fridge.

As noted above, I separated the eggs to make meringues from the whites. I made

half of them vanilla flavored and half peppermint. This was only the second time

I made these, and they turned out much better this time around. I used the

following recipe:

http://www.scdrecipe.com/recipes-meringue/cecilias-crunchy-meringues/

CECILIA'S CRUNCHY MERINGUES

Ingredients

3 large egg whites

1/8 teaspoon salt

1/4 cup honey

1/2 teaspoon sugarless vanilla extract (I used peppermint for my second batch)

Instructions

1. Beat the egg whites with an electric whisk, until very stiff.

2. Gently warm the honey until it becomes runny.

3. Drizzle the slightly warmed honey into the egg whites, while beating

continuously.

4. Gently fold in the other ingredients, then pipe or spoon the mixture in small

blobs onto a greased baking tray.

5. You do not need to actually BAKE them, instead you dry them out. Oven

temperature: 120 degrees Celsius, until the blobs are crisp and dry.

6. This will take a long time - at least an hour. Then turn off the oven and

allow the food to cool inside - this adds even more drying time.

Holly

Crohn's

SCD 12/01/08