24 Short and Sweet Shot-Glass Desserts
Saturday, August 17, 2019
Once you've baked a masterpiece, it can be so hard not to gobble down a slice... or two... or three. These pre-portioned, perfect-for-parties treats will satisfy your sweet tooth — without tempting you to overindulge.
For the lemon curd:
3 large eggs, plus one yolk
1 cup granulated sugar
1/2 cup fresh lemon juice
6 tablespoons unsalted butter, cut into 1″ chunks at room temperature
zest of 1 whole lemon
Directions
Place the eggs, the yolk, sugar and lemon juice in a medium size heat-resistant (stainless steel or glass) bowl and whisk the ingredients together.
Next, place the bowl over a low simmering pot of water. Using your whisk, you will constantly stir the mixture until it begins to thicken to the consistency of pudding. This took me about 11 minutes. If you have a candy thermometer that will be helpful as you want the mixture to reach 160 degrees F.
Once the mixture is thickened, remove it from the heat. Pour the mixture from the one bowl, through a fine mesh sieve to remove lumps, into another bowl. Add the room temperature butter and stir until all the butter has melted. Then add the lemon zest and stir until incorporated.
Full instructions recipe visit: https://www.redbookmag.com
For the lemon curd:
3 large eggs, plus one yolk
1 cup granulated sugar
1/2 cup fresh lemon juice
6 tablespoons unsalted butter, cut into 1″ chunks at room temperature
zest of 1 whole lemon
Directions
Place the eggs, the yolk, sugar and lemon juice in a medium size heat-resistant (stainless steel or glass) bowl and whisk the ingredients together.
Next, place the bowl over a low simmering pot of water. Using your whisk, you will constantly stir the mixture until it begins to thicken to the consistency of pudding. This took me about 11 minutes. If you have a candy thermometer that will be helpful as you want the mixture to reach 160 degrees F.
Once the mixture is thickened, remove it from the heat. Pour the mixture from the one bowl, through a fine mesh sieve to remove lumps, into another bowl. Add the room temperature butter and stir until all the butter has melted. Then add the lemon zest and stir until incorporated.
Full instructions recipe visit: https://www.redbookmag.com