Vacherins With Lemon Curd And Strawberries Recipes

VACHERINS WITH LEMON CURD AND STRAWBERRIES

Steps:

• Meringues: Preheat oven to 200 degrees. Line a ookie sheet with parchment paper.
• Place 2 egg whites, confectioners' sugar, 2 tablespoons sugar, cream of tartar and a pinch of salt in bowl of electric mixer. Using whisk attachment, whip until egg whites hold stiff peaks and are glossy (this may take as long as 10 or 15 minutes). Add vanilla and beat just until incorporated.
• Fill a pastry bag that has a small (1/4 inch), plain tip. Pipe a small amount of meringue under each corner of parchment to keep it secure during baking.
• Pipe a quarter-sized base of meringue onto the parchment. Next pipe a ring of meringue around the base and spiral upward to make a "nest" three rows high. Continue piping rows with remaining meringue.
• Bake in the oven for several hours until meringue is dry and crisp on the outside but slightly chewy on the inside (usually at least 3 hours). Let cool.
• Lemon Curd: Place 4 eggs, 1 cup sugar and lemon zest and juice in large mixing bowl or double boiler. Whisk constantly and vigorously over pot of simmering water on low heat until mixture is no longer foaming and very thick.
• Remove from heat. Add butter, whisking in until melted; season with salt. Strain curd, cool to room temperature and refrigerate until ready for use.
• To serve: Fill each meringue with a small dollop of lemon curd- too much will cause the curd to drip over the sides once the strawberry is added.
• Top each filled meringue with one halved strawberry. Garnish each with a mint leaf or tip, if desired.

LEMON CURD WITH BERRIES

Steps:

• Bring lemon zest, lemon juice, and 1/4 cup sugar to a bare simmer in a large heavy saucepan over medium heat, whisking to dissolve sugar, then remove from heat.
• Whisk eggs, salt, and 1/2 cup sugar in a large bowl until light and thick, about 1 minute. Whisking constantly, gradually pour about one-quarter of hot lemon mixture into egg mixture, then, whisking constantly, incorporate egg mixture into remaining lemon mixture in saucepan. Cook over medium heat, whisking constantly, until lemon curd is opaque and thick enough to hold the marks of the whisk, about 2 minutes.
• Scrape lemon curd into a blender. With motor on medium speed, add butter a piece at a time, waiting until each piece is fully incorporated before adding the next, until the butter is emulsified and curd is light and thick.
• Transfer lemon curd to a large nonreactive bowl and cover with plastic wrap, pressing directly against surface so a skin doesn't form. Chill until cold, at least 2 hours.
• Toss berries and remaining 1-2 Tbsp. sugar in another large bowl. Let sit until some juices have accumulated, 25-30 minutes. Spoon curd into bowls and top with berries and their juices.
• Do Ahead
• Lemon curd can be made 2 days ahead. Keep chilled.