Duo of Lemon Curd Danish with Freshly Milled Rouge de Bourdeaux Flour

Hello again!

The holidays are behind us, spring has arrived, the flowers are in bloom, the sun is shining, and the kids are headed back to school!

One of the best smells of spring is the blooming citrus trees. Years ago, a French chef taught me how to make the most luscious lemon curd and I’ve carried the recipe with me throughout my career. The cream is both mouth puckering tart and gently sweet. The balance lies with a generous addition of butter. The curd is cooked over a double boiler to a high temperature, then removed and stirred until it reaches a much lower temperature at which point the butter is added.

In honor of spring and the blossoming trees, we are making a duo of bright lemon Danish made from dough using fresh milled Rouge de Bordeaux flour, which is then filled with bright lemon curd and sprinkled with powdered sugar after baking.

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