Chef David Makes Limoncello and Lemon Curd

Chef David from the Buster Brown Bean Company shows us how to make Limoncello and Lemon Curd.

Limoncello Ingredients:

18 Lemons
1.75 liter Vodka
1 ¾ cup Sugar
4 - 6 cups Water

Steps:

1. Peel the rind of the lemons
2. Marinate the lemon rind for 2 weeks to 45 days. (The longer the better)
3. Mix together sugar and water.
4. Warm sugar mixture in a saucepan until it is melted.
5. Let the mixture cool
6. Mix vodka with lemon peel and the sugar mixture.

Lemon Curd Ingredients:

1 ¼ cup plus 2 tbsp Butter
1 cup plus 2 tbsp Sugar
1 cup plus 2 tbsp Lemon Juice
12 Egg Yolks
1 tbsp Lemon Zest

Steps:

1. Add ½ cup and 2 tbsp butter, ½ cup and 2 tbsp sugar and lemon juice in a medium sauce pan. Bring to a boil.
2. Blend egg yolks with remaining sugar.
3. Temper eggs slowly by adding 1/3 of boiling mixture to the eggs.
4. Return egg mixture to saucepan over low heat and stir mixture until it boils.
5. Whisk in lemon zest and remaining butter and remove from heat.

Second Helpings- Angel Food Cake Ingredients

12 Leftover egg whites
1 ¾ cup Sugar
¼ tsp Salt
1 cup Flour
1/3 cup of Warm water
1 tsp Orange extract
1 ½ tsp Cream of tartar

Steps:

1. Preheat oven to 350 degrees F
2. Spin sugar in food processor until it is superfine.
3. Set aside half of the sugar and mix with the salt.
4. Whisk together egg whites, water, orange extract and cream of tartar. After 2 minutes, switch to hand mixer.
5. Add in reserved sugar and beat continuously.
6. Add flour to the mixture and use a spatula to fold in gently.
7. Carefully spoon mixture into an ungreased tube pan.
8. Bake for 35 minutes
9. Let it cool for at least an hour before removing from pan

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Fredonia, NY 14063
716-672-6622

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