lemon

so we have an overflow of lemons, which can never be a bad thing.  I love lemons in so, so many things.  my grandma used to make her lemon meringue pie so tart it would make me pucker!  my favorite pound cake recipe is from a great friend and mentor rori trovato.  it's in her book dishing with style.  best part of the cake is the orange zest and orange flower water for a subtle hint of citrus.  serve a slice of cake with a dollop of lemon curd and fresh whipped cream for a deliciously simple dessert.

Orange Pound Cake with Lemon Curd

pound cake:

5 eggs

1 tsp orange blossom water

1 tsp vanilla

zest of 1 orange

2 sticks unsalted butter, room temp

1 3/4 cups sugar

1/2 tsp salt

2 cups cake flour

preheat oven to 325 degrees F.  grease a 9 x 5-inch loaf pan and line bottom with parchment.  whisk together eggs, orange blossom water, vanilla and zest.  with an electric mixer, cream butter, sugar and salt.  add egg mixture slowly and scrape down sides of bowl.  on low, add flower in two batches and mix until fully incorporated.  bake 70-75 minutes until set and lightly brown.  cool for 10 minutes, remove from pan and cool completely on wire rack.

lemon curd:

1 1/3 cups sugar

1 1/2 sticks unsalted butter, cut into 1/2-inch cubes

2/3 cup fresh lemon juice

1 tbs lemon zest

pinch of salt

5 eggs, beaten

combine sugar, butter, lemon juice, zest and salt in a heavy saucepan.  stir over medium heat until butter melts and sugar dissolves.  remove from heat and gradually whisk in eggs.  return to medium-low heat, whisking constantly, until thickened.  pour into a new bowl to cool.  chill overnight in bowl with plastic wrap directly on surface.