Lemon Curd & German Pancakes w/ Shelf-Stable Ingredients!

Описание: I'm obsessed with this lemon curd, y'all. It's everything it should be... sweet, tart, thick, smooth, and creamy. Perfect for topping your German pancake/Dutch baby pancakes or pretty much anything else you like, including ice cream. It reminds me of the filling of lemon bars or lemon tarts. I could eat it by the spoonful. SO. GOOD. You'll find the recipes for the lemon curd and the German pancakes below.

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German Pancake Mix
(yields 1 large pancake in a 10-inch skillet)
Into a pint jar, layer:
2/3 cup flour
1 Tbsp sugar
6 Tbsp FD scrambled egg mix (these are raw whole eggs that have been stirred up and then freeze dried while raw, then powdered)
2 Tbsp instant milk powder
1 Tbsp butter powder
1 Tbsp vanilla powder
1 Tbsp heavy cream powder
1/4 tsp kosher salt

To Prepare:
Preheat oven to 400 F. Preheat a 10-inch iron skillet and at the last minute, melt 3 Tbsp butter in there. Meanwhile, add 1 1/2 cups water to a blender. Then add the pancake mix. Blend until smooth, about 30 seconds. Pour batter into the middle of the hot, buttered skillet. Bake for about 20 mins or until cooked through. Serve with lemon curd and fresh berries. Sprinkle with powdered sugar.

Lemon Curd
(yields 1 pint lemon curd)
Into a blender cup, add:
1 cup sugar
8-9 slices FD lemon slices (approx half the 1-oz. bag)*
1 Tbsp lemon juice powder
Blend well and set aside.
Into a sturdy small saucepan, add:
the equivalent of 6 egg yolks (for Judee's brand egg yolk powder, the amounts were 1/2 cup plus 1 Tbsp egg yolk powder + 6 Tbsp water)
Whisk well to combine and continue whisking until very smooth.
Add the lemon sugar. Whisk until completely combined.
Add 1/2 cup water and stir to combine.
Over medium low heat, bring the mixture to a slight almost near simmer. This will take about 10-12 minutes. Whisk often to ensure the egg yolks don't scramble. Just when the curd begins to bubble, pull it off the heat and add 1/2 cup salted butter cut into cubes. Stir until melted. Strain the mixture through a fine mesh strainer (to get rid of any lemon peel membranes and seeds or overcooked curd). This makes exactly 2 cups of lemon curd. Store in pint jar and refrigerate.
*You could make this recipe with either/or FD lemon slices and FD lemon juice powder. If using all lemon slices, then use the entire 1 oz bag. If using all lemon powder, use 2-3 Tbsp powder and add 2 Tbsp fresh lemon zest to the sugar before blending.

Disclaimer: I am a home cook and not a food safety expert. You are responsible to research for yourself the best ways to ensure that your food storage is safe for consumption. As with any food product, check expiration dates and be aware of factors that contribute to foodborne illnesses including, but not limited to, exposure to moisture, oxygen, heat, and light. Do not consume any food that you may be allergic to.

#freezedried #pantrygoals #shelfstable #lemoncurd #dutchbaby