From the kitchen
Potato Milk Lemon Curd
A bright, tangy lemon curd made confidently with potato milk, which resists curdling from the citrus far better than most milks.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Potato Milk Edition
Ingredients
- 3/4 cup Potato Milk
- 1/2 cup Sugar
- 3 large Egg Yolks
- 1/3 cup Fresh Lemon Juice
- Zest of 2 Lemons
- 3 tbsp Butter
Method
- Whisk the potato milk, sugar, and egg yolks together in a saucepan.
- Whisk in the lemon juice and zest directly, no tempering or off-heat caution needed given potato milk's low protein content.
- Cook over medium-low heat, whisking constantly, until thickened enough to coat the back of a spoon, 6 to 8 minutes.
- Remove from heat and whisk in the butter until smooth.
- Strain if a smoother texture is desired, and chill before using.
Kitchen note
This is the clearest demonstration in this book of potato milk's acid stability, real lemon juice added directly and early, with no curdling, something several other milks in this series could not manage.
Culinary Library
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