Tag: Lemon Curd

The Perfect Pie for Hot Summer Days: Lemon Curd Icebox Pie

Indulge in the ultimate summer dessert with this recipe for delectable Lemon Curd Icebox Pie from Louisiana Cookin. This refreshing treat is swirled with tangy lemon curd and topped with a fluffy layer of whipped cream. With its sweet and citrusy flavors, this pie is sure to become a staple at your summertime gatherings. Follow the easy-to-follow recipe below to create a pie that will impress your family and friends.

Ingredients

Directions

  1. Preheat your oven to 350°F and generously spray a 9-inch pie plate with cooking spray.
  2. In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of confectioners’ sugar. Stir well until the mixture is evenly moistened. Press the crumb mixture firmly into the bottom and up the sides of the prepared pie plate.
  3. Place the crust in the oven and bake it for about 5 minutes. Once done, allow it to cool slightly before transferring it to a baking sheet.
  4. In a large glass bowl, whisk together the sweetened condensed milk, lemon zest, lemon juice, and egg yolks until smooth and well combined. This luscious mixture will give the pie its creamy and citrusy filling. Pour the filling into the prepared crust, spreading it evenly.
  5. Bake the pie in the preheated oven for approximately 20 minutes or until the filling is set. Once done, remove it from the oven and let it cool to room temperature. Then, refrigerate the pie for at least 4 hours or overnight, allowing it to chill and set completely.
  6. Now, it’s time to add a delightful finishing touch to the Lemon Curd Icebox Pie. In a large bowl, using a mixer set to medium-high speed, beat 1½ cups of chilled heavy cream and the remaining ¼ cup of confectioners’ sugar until stiff peaks form. This luscious whipped cream will provide a light and airy topping for the pie. Spread the whipped cream onto the chilled pie, covering it entirely.
  7. For an extra burst of lemony goodness, whisk together the lemon curd and 1 tablespoon of chilled cream in a small bowl. Gently spread this mixture over the whipped cream layer, creating a lovely swirled pattern. Return the pie to the refrigerator until you’re ready to serve.

Serve your Lemon Curd Icebox Pie chilled and revel in the divine combination of creamy, tangy lemon curd, and fluffy whipped cream. The pie’s buttery graham cracker crust adds a delightful crunch to each bite, making it an irresistible treat for any occasion. This pie pairs beautifully with a variety of side dishes. Here are a few suggestions to complement your dessert:

Mixed Berry Salad: Toss together fresh strawberries, blueberries, and raspberries with a drizzle of honey and a squeeze of lemon juice for a refreshing and fruity salad.

Grilled Pineapple: Cut fresh pineapple into slices and grill them until caramelized. Serve as a sweet and juicy side to balance the tang

Celebrate the flavors of summer with our tantalizing Lemon Curd Icebox Pie. This recipe combines zesty lemon curd, a velvety filling, and a cloud of whipped cream, all nestled in a buttery graham cracker crust. Whether you’re hosting a backyard barbecue, a potluck, or simply treating yourself, this pie is a guaranteed crowd-pleaser. Prepare it in advance and allow it to chill to perfection in the refrigerator. So go ahead, take a bite, and let the refreshing tang of lemon transport you to the southern skies of Louisiana.

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Roasted Chicken With Lemon Curd, Garlic & Chiles

Excellently-roasted chicken that’s properly seasoned and cooked with herbs is the perfect hearty dinnertime meal for this time of year, and this particularly delicious recipe from Food 52 hits the savory and sweet spot needed for the fall or winter season.

One of the impressive choices this recipe makes is using the traditionally sweet lemon curd for a savory pairing, thus adding a tart-full richness to herb-encrusted sheet pan chicken thighs. What’s left is a medley of tender chicken, seasoned vegetables, and garlic-spread sourdough toast that will be sure to surprise and delight anyone eating alongside you at Sunday night dinner.

Ingredients For Roasted Chicken Thighs:

  • 6 bone-in chicken thighs with the skin still on
  • 3 garlic heads with the top third sliced off
  • 7 carrots, peeled and cut into 2-inch chunks
  • 4 sprigs of rosemary
  • 3 tablespoons of lemon curd
  • 2 teaspoons of urfa biber or ¾ teaspoon of red pepper flakes
  • 2 lemons, each halved horizontally
  • 1 loaf of sourdough, toasted
  • Kosher salt, for taste
  • Extra-virgin olive oil, for drizzling
  • Freshly ground black pepper, for sprinkling
  • Flaky salt, for sprinkling

Directions for Roasted Chicken Thighs:

  1. You’ll begin this delicious recipe by patting your bone-in, skin-on chicken thighs with a dry paper towel, so as to soak up any excess juices from the packaging. Then you’ll set the chicken thighs on a small tray or plate and season them all over with salt. Then set them aside as you prep the other ingredients.
  2. At this point, open your oven and position one rack in the center and one in the top slot. Preheat the oven to 425°F.
  3. Place your garlic heads (with each head’s top third sliced off) on a rimmed sheet pan alongside your peeled and cut carrots. Drizzle this garlic and carrot-filled sheet pan generously with olive oil, season it with salt and pepper, and toss it all together to coat fully. Lastly, turn the garlic so that the cut-side is facing downward.
  4. Next, finely chop enough sprigs of rosemary to yield 1 teaspoon. Transfer your chicken thighs (with the skin-side facing upward) to the sheet pan with garlic and carrots. At this point, you’ll carefully peel back the skin on the chicken thighs and evenly spread the lemon curd on the top of each thigh. Next, evenly sprinkle your chicken with the chopped rosemary and follow it by sprinkling the urfa biber or red pepper flakes. Smooth the skin back over the lemon curd and season your thighs with salt and pepper. Lightly-drizzle the thighs with oil, place the remaining rosemary sprigs onto the sheet pan, and add your lemon halves with the cut-side facing downward.
  5. Roast this filled sheet pan on the center rack for 25 minutes. Throughout the cooking process, rotate your thighsand shuffle the ones near the edges of the sheet tray toward the middle and vice versa. Flip over your lemon and garlic heads after the initial 25 minutes are through, and then continue roasting for 5-7 more minutes. You should be sure to keep a watchful eye on the chicken thighs and roast them until the skin is golden. If you want extra crispy skin, you can place the sheet pan under the broiler for 30 seconds to 1 minute.
  6. Lastly, to finish things off, you’ll bring your sheet pan to the table, set it atop a trivet, divide the pieces among three plates, and sprinkle it all with flaky salt. Squeeze the roasted garlic from its papery sheaths and spread it onto the sourdough toast. Squeeze the lemons all over, and enjoy!

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