FLemon Curd is a light and delicate dessert that can be used in tarts or on it's own.

Tiny Dessert Servings!

FLemon Curd is a light and delicate dessert that can be used in tarts or on it's own.

Lemon Curd is a light and delicate dessert

This week I spent time preparing tiny dessert servings of two of the recipes that appear in my cookbook: Flourless Chocolate Cake and Lemon Curd.
To make the lemon curd I used juice from last year’s lemon crop, that had been frozen. When lemons are in season in Arizona, (December-February) they are really so abundant that many people give them away. So winter is a good time to juice and freeze them in measured portions to use making lemon curd all year.

I found it easier and neater to use an icing piping sleeve ( see photo)  to fill tiny individual serving glasses with lemon curd. I  added a raspberry, blueberry and a mint leaf and provided a teenie-tiny spoon for an elegant presentation – and a sweet little taste!

Each Flourless Chocolate Cake dessert serving is topped with powdered sugar and a raspberry !

I served trays of my tiny desserts today at  the family benefit at Ronald McDonald House in Phoenix, Arizona.

It was my privilege to help other women offer a few hours of lightness and fun – hair styles, massages, make-up  and treats to families who were dealing with a child in the hospital.

As the mother of four grown children and a new granddaughter, I can only imagine the anguish of parents who have a young child away from home and in the hospital. Ronald McDonald House provides a place to stay close to the children’s hospitals and is a non-profit organization that licenses the name of the famous clown but they are not operated by McDonald’s. Volunteers manage all aspects and  benefit from support from sponsors in each community.

I feel blessed for the opportunity to share my passion… making desserts my family loves and serving them to other families!

 

 Vickie Kerr serving her recipe "Lemon Curd" at Ronald McDonald House, benefit, Phoenix, Arizona September 20, 2014

Vickie Kerr serving her recipe “Lemon Curd” at Ronald McDonald House, benefit, Phoenix, Arizona September 20, 2014

Ronald McDonald benefit

Vickie’s cookbook “Miss Vickie’s Kitchen” donated to Ronald McDonald House benefit and flourless chocolate cake and lemon curd dessert tastings.

Ingredients

  • Large eggs whisked 3
  • granulated sugar 3/4 cups
  • fresh lemon juice 2-3 lemons 1/3 cup
  • unsalted butter softened 1/4 cup
  • lemon zest zest is the yelllow rind of a lemon 1 tbsp
  • In a stainless steel bowl over a saucepan of simmering water whisk all ingredients and cook until 160 F and thickend.
  • Pour through a seive and whisk in butter until dissolved. Add zest, serve with a raspberry and tiny spoon.
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