Pour in a tart shell and top with ice cream, add to a trifle dish with berries and amaretto cookies, or serve firm with gingersnaps- the possibilities are endless.
By Katherine Ingui
It has become a Sunday ritual for our little community of students to hang out in the kitchen and imagine up some amazing dishes. For example, last night a group created this amazing and authentic Tuscan ribollita stew, which has become my absolute favorite here in Central Italy. Then there were crepes, spoonfuls of Nutella, and fresh clementines; fresh-based focaccia with layers of salami and prosciutto, topped with basil pesto and slices of fontina; and always the rich pasta dishes, which I am always excited to see. It’s foodies heaven to see what everyone is making.
Last week, one of the girls made homemade lemon curd, a treat that she and her mother often share back home. What a treat this was- and a surprise one at that! With a side of amaretto cookies and a big spoon, we happily indulged. This recipe is simple and easy, and can be shared with a big group of students studying abroad.
- 3-4 lemons
- 1½ cups sugar
- 1 stick of butter (room temperature)
- 4 eggs (room temperature)
- ⅛ tsp salt
- 1 package of amaretto cookies
- Zest all lemons.
- Mix sugar and lemon zest (you can mix in a processor).
- Mix together the sugar and zest with the butter and eggs, adding eggs one at a time; stir until creamy.
- Juice the lemons and add liquid to sugar, egg, and butter mix; add salt.
- Cook over low heat on the stove, stirring frequently until smooth and thick; avoid boiling.
- Chill in the fridge until firm; serve with cookies.