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Christopher Hirsheimer and Melissa Hamilton—the women behind the renowned culinary studio Canal House—know a little something about simple, beautiful home cooking. Their ninth and newest volume, Canal House Cook Something: Recipes to Rely On, is filled to the brim with unfussy and adaptable recipes that also happen to be gorgeous, like this lemon curd with whipped cream.
“This sweet-tart dessert pudding, filling or sauce,” they write, “is a staple at Canal House. Whipped cream is its counterpart. The curd can also be made with orange, lime or Meyer lemon juice. It keeps, covered, in the refrigerator for up to two weeks, and freezes beautifully. Just pull it out of the freezer to defrost at room temperature.”
Freezer-friendly and customizable? Tell us more…
“We serve it like a pudding,” they continue, “topped with a dollop of whipped cream; pour it while still warm into a pre-baked tart crust and then let it cool to set up for a tart; spoon it onto warm buttered biscuits instead of jam; alongside pound cake; as a garnish to fresh fruit; and over meringue piled with tropical fruits or fresh berries.”
Put this one in your back pocket, if you haven’t already.
Excerpted from Canal House, Copyright © 2019 by Christopher Hirsheimer and Melissa Hamilton. Used with permission of Little, Brown and Company, New York. All rights reserved.
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