It's the first work day of January and I worked on the template for the e-bakeshop my sister and I are putting up. Nards took photos of some left over macarons on hand from an order a few days ago. We're slowly putting the catalog together. We're not yet done with the product shoots, because every time we get something baked, it does not last long enough to get photographed. Beng and I will have to bake some more this first few weeks of January. Hopefully, hopefully we can do an official launch before February.
Wish us luck!!
If I may share with you my favorite lemon curd recipe for our macarons :)
Ina Garten's Lemon Curd Recipe
Ingredients:
3 lemons
1 1/2 cups sugar
1/4 pound unsalted butter, room temperature
4 extra-large eggs
1/2 cup lemon juice (3 to 4 lemons)
1/8 teaspoon kosher salt
Directions: Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar. Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined. Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.
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