Posted by: A Part of the Solution | January 1, 2012

Lemon Love Notes

Who knows why they’re called Lemon Love Notes. Maybe Lemon Curd Bars was already taken. Maybe Lemon Love Notes was the catchy name on a baking contest entry back in the day. Honestly, I don’t care so much either way. Because I love Lemon Love Notes so much, that’s why. Like Frosted Creams, you have to excuse the twee name to get to to the cool finished product.

The recipe for Lemon Love Notes has been evolving since its appearance in the 1971 edition of the Joy of Cooking. I looked on-line. And I looked in cook books. Ultimately, I found a viable variation in America’s Test Kitchen Family Baking Book. Viable, but still not quite what I was looking for, and still in need of tweaking in light of certain of its instructions. Here’s my finished hybrid. You’ll love it. No, really you will.

Lemon Love Notes

For the crust:

1 1/4 cup, 6 1/4 oz, all purpose unbleached flour

1/2 cup, 2 oz, confectioners sugar

1 pinch of salt

8 TBSP, 4 oz, unsalted butter, melted

For the filling:

4 large eggs + 2 egg yolks

1 cup + 2 TBSP, 7.8 oz, sugar

zest from 3-4 lemons

2/3 cup, 5.7 oz, lemon juice–the juice of 3-4 lemons

4 TBSP butter, cut into 15-20 pieces

1 pinch of salt

1/2 cup cream

confectioners sugar for dusting

Put an aluminum foil sling into an 8′ X 8′ baking dish. Oil the sling. Preheat the oven to 350°. Whisk together the flour, confectioners sugar and salt. Add the melted butter and stir it well in to the sugar-flour mixture. Drop the dough in pieces into the prepared 8″ X 8″ pan. Press the dough gently together, and neaten up the edges. Bake this for 20 minutes until it’s beginning to brown lightly.

Meanwhile, beat the eggs and yolks in a medium saucepan. Add the sugar and beat it well in. Add the lemon zest, juice and the pinch of salt. Place the pan over medium to medium low heat. Stir it gently and constantly. After the curd reaches 160°, it will shortly begin to boil. Pull the pan immediately from the heat and strain it into a medium sized bowl in which you have placed the 4 TBSP of butter. Melt the butter into the curd with gentle stirring.  Stir in the cream, then pour the filling on top of the baked short crust. Put the pan back into the oven for 12-15 minutes, turning it once. The Lemon Love Notes are done when the topping is jiggly and opaque.

Allow them to cool for two hours in the pan, set on a wire rack. At the end of that time, use the sling to de-pan the Lemon Love Notes. They’re very rich, so don’t be shy about cutting them pretty small. They will only last three days stored in a tin at room temperature. But they always get eaten before their time is up!

Ginger Lemon Love Notes

1 TBSP fresh ginger, grated

Add this to the curd ingredients before beginning to heat them. Mmmmm-mmm!

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