Chef Alex Figura from Lower48 Kitchen shows us how to make Citrus & Yogurt.
Citrus & Yogurt
Microwave Lemon Curd
- 1 cup granulated sugar
- 3 eggs
- 1 cup lemon juice
- zest of 3 lemons
- 1/2 cup butter (melted)
- 1/4 teaspoon salt
- 1 1/4 cup cream
- 1/4 cup sugar
- 1 cup Greek yogurt (vanilla is ideal)
Vanilla wafers (or any slightly sweet sugar cookie will work)
- For the lemon curd, whisk the sugar & eggs together. Once combined, add the rest of the ingredients. Cook in the microwave at 50% power for 1-minute intervals. Stir after each minute of cooking. The mixture will coat the back of a spoon when ready. Store in the refrigerator. Can be made up to a week ahead of time.
- For the yogurt mousse, take 1/4 cup cream and mix with the sugar. Warm until all of the sugar dissolves. Once the sugar has dissolved, mix in the cold yogurt. Whip the rest of the cream until medium peaks form and fold into the yogurt.
Assembly: Spoon the yogurt mixture onto a plate and top with a spoonful of lemon curd. Crumble vanilla wafers for garnish and texture.
As a special addendum to Lower48's ongoing Tuesday Tastings, on Tuesday, March 3rd, chef Alex Figura and Lower48 Kitchen will welcome Chef Steve Redzikowski of Oak at Fourteenth for a collaborative dinner featuring dishes from the 113th issue of Art Culinaire Magazine, which featured both chefs and restaurants. A four-course menu, under the collaborative direction of chefs Alex and Steve, will be available for $64 per person; a copy of the hard-bound magazine can be added a la carte for $10 with optional wine pairings available for an additional fee. Chef Alex will showcase his ingredient obsession, “Yogurt,” and chef Steve will feature “Citrus.”
The celebrated chefs will be cooking under the same roof, providing an opportunity for guests to sample food from two of the city's most decorated restaurants: Lower48 Kitchen and Oak.