Jacican's Story

Jacican is your bespoke food experience, a place to learn, share and eat. Join me from 9am - 5pm Friday, Saturday or Sundays for lunch or high tea.

Jacican can host your small private dinner, family get together or work function. I can also tailor make a private class, meal or corporate training event to you or your organisations needs.

Adult cooking classes will take your cooking to the next level. Whether it’s the secret of the perfect macaron, cream torte or even handmade lollies, I can be your guide. I’ll even teach your littlies during my school holiday Kids in the Kitchen classes.

Once a month I make a fresh batch of lemon curd. This years has been a great year for lemons and my first from my own trees. This year I've have had regulars turn up with buckets of lemons and at one stage having about 200 lemons to use up. There was lemon curd, lemon marmalade, pickled lemons, lemons preserved in salt and sugar.

Ingredients

ingredients

3 fresh lemons (juice and zest)
150gms cream
195gms caster sugar
4 eggs plus
1 large egg yolk

 

Method

1. Place all the filling ingredients in a bowl and mix. 

ingredients in bowl  ingredients in bowl mix

2. Place the bowl over bain-marie heat until temperature reaches 85 degrees Celsius

3. Strain through a fine sieve.

strain the curd  plup

4. Cover with plastic wrap on surface of curd.

lemon curd   plastic
5. Chill.

I used this curd in the Lemon meringue tarts, that are always on the High Tea menu.

lemon curd smalller

 

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