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Thursday, April 19, 2012

Lemon Sunshine

Tartine Bakery Lemon Cream

As a lover of all things food,  I have always been in love with Tartine Bakery and what renowned chef Chad Robertson has done, not only with Tartine, but with bread in general. He is a master baker. Tartine is located in the Mission District of San Francisco and has a line down the street every weekend of customers dying to taste their French pastries and perfectly baked artisan breads. I was inspired this week by the weather and when there is sunny weather, I immediately think of lemons. Tartine makes this incredible lemon cream that I swear is one of the most beautiful things I have ever tasted. You can serve it with warm scones or use it as a tart filling with a simple gingersnap crust or if you are brave enough, eat it as pudding (there is no shame).

                Tartine Bakery: San Francisco, CA

Tartine Bakery Lemon Cream Recipe
Makes: 2 1/2 cups
Prep Time: 3 minutes
Cook Time: 10 minutes

1/2 cup plus 2 tablespoons fresh lemon juice (Meyer or other)
3 large organic eggs
1 large organic egg yolk
3/4 cup granulated sugar
Pinch of salt
1 cup unsalted butter (16 tablespoons), sliced into 1 tablespoon pieces

In a small saucepan, pour water about 2 inches deep into the pan. Place over medium heat and bring to a simmer.

Combine the lemon juice, whole eggs, yolk, sugar, and salt in a stainless steel bowl that will rest securely in the rim of a saucepan over, not touching, the water. Place the bowl over the saucepan and continue to whisk until the mixture becomes very thick. Do not stop whisking or the eggs will be ruined by the sugar. This will take 10 to 12 minutes. Should thicken enough to where you leave a trail in it with your whisk.

Remove the bowl from the saucepan. Set aside to let it cool. Stir occasionally to release the heat.

When the cream has cooled, pour into a blender. Add 1 tablespoon of butter at a time, blending completely until each piece incorporated. The cream will start to turn a gorgeous pale yellow.

Use immediately, or store in an air tight container until ready to serve. Holds for up to 5 days.

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