In Part I of this post, we provided information on how to make your own yogurt and orgeat (almond flavored syrup) because I really wanted to make the cocktail Pearls Before Swine with my homemade yogurt.
Today, we’ve got the easiest recipe in the world for lemon curd, courtesy of Food52, and the cocktail itself! No time to waste–let’s get to it!
The Easiest Lemon Curd in the World
This recipe comes from Food52 and, although Rob was seriously skeptical cat when I told him about it, they really weren’t lying about how easy it would be. To be fair, claiming that eggs won’t scramble when put to the heat is hard to believe. However! We were all (Julia was visiting!) surprised in the most pleasant way possible, mostly because there was delicious, delicious lemon curd to be eaten.
- 3 large eggs, or 1 large egg plus 3 egg yolks
- Zest of 1 medium lemon
- 1/2 c. strained, fresh lemon juice
- 1/2 c. sugar
- 6 tbsp. unsalted butter, cut into chunks
- Set up a strainer over a medium bowl. You will need this later.
- Whisk the eggs together in a nonreactive saucepan.
- Add in the zest, juice, and sugar and whisk to combine.
- Add in the butter and then put the pot on medium heat.
- Continually whisk the mixture until the butter has melted and the mixture has thickened, making sure to whisk around the edges of the pot.
- When the mixture begins to simmer around the edges, whisk for 10 more seconds and then remove from the heat.
- Use a spatula to get all the goodness out of the pot and into the strainer. Work the curd through the strainer, pressing on the solids and scraping the underside of the strainer to get everything.
- Refrigerate until chilled, if you have any self-control. It will keep in a covered container for about a week.
This recipe makes a delightfully tart curd that would be perfect in a pie or on a spoon. I highly recommend it, even if you aren’t planning to use it for the cocktail!
Pearls Before Swine
This cocktail was created by Joaquin Simo and is inspired by the Ramos Gin Fizz, which is a cocktail that involves both cream and egg whites to build up a very frothy beverage. His recipe uses blender-crushed ice, but the Food52 write up suggested shaking and double straining to achieve a similar effect if blending isn’t in the cards. The combination of the yogurt, lemon juice, and orgeat make the drink pretty frothy, but I’m sure egg whites really take the Ramos Gin Fizz to the next level.
- 2 oz. gin
- 1/2 oz. lemon juice
- 1/2 oz. orgeat
- 1 heaping tsp. Greek (or homemade) yogurt
- 1 heaping tsp. lemon curd
- 3 drops rosewater
Combine all the ingredients (except the rosewater) in a Boston shaker with ice and shake vigorously. Double strain into a coupe. Top with rosewater.
Alternatively, crush six ice cubes in a blender. Add the ingredients, except the rosewater, and blend briefly to combine. Pour into a coupe and top with rosewater.
Julia was visiting when we made this cocktail and it wasn’t our favorite. I have a pretty strong feeling that the blended version is lighter with slightly weaker flavors overall. The combination of yogurt, lemon juice, and lemon curd was very tangy and the orange water (from the orgeat)/rosewater combination rather floral. It is a very flavorful cocktail, and it it one of those cocktails that is more of an experience to be had, but perhaps not repeated. However, I’d like to try the blended version, if only to make that lemon curd again. Seriously good stuff!