Lemon Curd Couscous Loaf

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Lemon Curd Couscous Loaf

 

1 1/2 cups uncooked couscous

1/2 cup raisins

1 1/8 cups boiling water

2 eggs

2 tablespoons white sugar

3 tablespoons lemon curd, (see recipe below or use prepared)

2 lemons, juiced and zested

 

 

 

 

Preheat the oven to 350 degrees F (175 degrees C). Line an 8x4 inch loaf pan

with aluminum foil. Set aside.

 

Soak the couscous and raisins in the water for about 5 minutes.

 

In a medium bowl, whisk together the eggs, sugar, lemon curd and lemon juice.

Stir into the couscous. Transfer to the prepared loaf pan.

 

Bake for 30 minutes in the preheated oven, or until the center is firm. Cool,

then remove from the pan.

Remove the aluminum foil, slice and serve.

 

 

 

 

Lemon Curd (for recipe above)

 

5 egg yolks

1 cup sugar

4 lemons, zested and juiced

1 stick butter, cut into pats and chilled

 

Add enough water to a medium saucepan to come about 1-inch up the side. Bring to

a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a

medium size metal bowl and whisk until smooth, about 1 minute. Measure citrus

juice and if needed, add enough cold water to reach 1/3 cup. Add juice and zest

to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low

and place bowl on top of saucepan. (Bowl should be large enough to fit on top of

saucepan without touching the water.) Whisk until thickened, approximately 8

minutes, or until mixture is light yellow and coats the back of a spoon. Remove

promptly from heat and stir in butter a piece at a time, allowing each addition

to melt before adding the next. Remove to a clean container and cover by laying

a layer of plastic wrap directly on the surface of the curd. Refrigerate for up

to 2 weeks.

 

Source: http://www.foodnetwork.com/

Formatted by Chupa Babi: 03.10.08

 

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