Lemon Curd and Orange Marmalade over Crepes

Difficulty:
1/5

Easy of Preparation: Easy

Yield: 4-6 servings

 

Ingredients:

Lemond Curd:

  • 1 cup (240 ml) sugar
  • ½ cup (120 ml) whipping cream
  • 1 egg yolk
  • ½ cup (120 ml) salted butter
  • ½ cup (120 ml) lemon juice

 

Orange Marmalade:

  • 5 pounds (2.2 kg) oranges, scrubbed
  • 2 lemons
  • 4 cups (950 ml) water
  • 6 cups (1.4 L) sugar

 

  • Store-bought/frozen crepes, warmed, to serve

Method:

For the Lemon Curd:

In a medium saucepan off heat, combine the sugar and cream and whisk until the sugar is fully moistened.

Whisk in the egg yolk completely, until you can no longer see streaks of yolk. This will help prevent curdling later.

Whisk in the butter and lemon juice

Transfer the pan to the stove over medium heat. Whisk constantly until the butter has melted, the sugar has dissolved, and steam begins to come from the mixture.

Immediately remove the pan from the heat and press plastic wrap directly onto the surface of the sauce. Allow to cool before serving or refrigerating.

 

For the Orange Marmalade:

Using a vegetable peeler, remove the bright orange zest from the fruit in large strips, leaving the bitter pith behind.

Chop the strips of zest into thinner julienne and set aside.

Top and tail the peeled oranges, then cut away the pith and discard it. Working over a bowl to catch the juice, segment the oranges into the bowl. Squeeze the juice out of the orange husks atop the segments. Reserve the husks separately.

In a large, heavy-bottomed pot, combine the zest, juice, segments, water, and sugar. Place over medium-high heat and bring to a boil, stirring just until the sugar is dissolved.

Meanwhile, wrap the orange husks in cheesecloth, tie with twine, and add this “sachet” to the pot. The extra pectin in this will help the marmalade to set.

Bring the marmalade to 220 F (104 C) and hold it at this temperature for 5 minutes. Do not stir.

Allow the marmalade to cool to room temperature. Once the “sachet” is cool enough to handle, squeeze and marmalade out of it and back into the pot.

Stir the marmalade to evenly distribute the zest and ladle into jars. Cover and refrigerate until needed.

To Serve:

Warm the crepes, transfer to serving plates and dollop with lemon curd and orange marmalade, or serve separately on the side.