Wednesday, June 22, 2005

I made a cheesecake last night:
Beat two packages of Neufchatel light cream cheese with two eggs and 2/3 cup of sugar until creamy. Add a little less than a teaspoon of vanilla extract. Pour into a graham cracker crust and bake at 300 degrees for about an hour. Let cool.

I made a nice swirly marble pattern on the top with lemon curd:
Beat 3 eggs with 1/3 cup sugar and the zest of one lemon until light-colored and foamy. Add 6 Tbsp (2/3 stick) of butter, cut into pieces, and 1/2 cup lemon juice, and heat over medium heat, whisking, until thickened. Simmer for a few more seconds, then remove from heat and let cool.

I brought the leftover lemon curd in to work today and we had it with toasted crumpets and double Devon cream from Mollie Stone's. SO GOOD!!! With a cafe au lait from Royal Ground, it made the tastiest, carbiest breakfast ever. Caitlin called it "evil good," which I guess is one step beyond "wicked good." Leah broke her diet and had some too.

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