I was so wanting to use my food processor for this recipe to make the cookie dough, as I have always made cookie dough in my stand mixer. So I read Rose Levy Beranbaum, recipe for Lemon Jammies in her new baking book entitled, The Baking Bible, several times.
Then a few days went by and I just KNEW I’d remember all that I had read……
Well, when I went to get my ingredients out to bake, I remembered reading that the butter and eggs needed to be room temperature. So I got the butter out to let it achieve room temperature of between 65 degrees F and 75 degrees F.
I started the recipe and realized that the COLD butter was for the food processor method and that the softened butter was for the stand mixer.
So we used the Stand Mixer Method by default. Also, there was no mention in the recipe to bring the egg to room temperature after further review.
Well, so much for that daily Ginkgo Biloba supplement….
For thousands of years, leaves from the Ginkgo biloba tree have been a common treatment in Chinese medicine. In the U.S., many take ginkgo supplements in the belief that they will improve memory and sharpen thinking.
Divide the dough into thirds and wrap individually in plastic wrap and refrigerate for a minimum of 2 hours so that the dough may absorb the small amount of moisture used and become incorporated
LEMON CURD 101
As I have never made lemon curd before, I was excited and a bit curious.
What was very difficult to do was to not let the curd mixture curdle. This takes one of the Alpha Bakers most desirable and refined skill sets being patience, a constant watchful eye and then more patience.
How do you raise the temperature of the curd to just below 196 degrees ( as we know 212°F (99.98°C) is the boiling point for water and liquids ) without allowing the mixture to form bubbles which are the beginning stages of reaching the boiling point?
Tiny bubbles kept appearing around the periphery as well as inside the mass as I constantly stirred and I removed the sauce pan from heat, string and talking the external temperature but the mixture would never reach beyond 176 degrees without forming tiny bubbles.
I kept string and removing the sauce pan from the heat, and early on the tale tale signs of a hollandaise sauce was evident as the back of the spatula remained clean when a finger was ran across the back of the spatula.
I kept string, and removing from heat until the liquid began to thicken. The mixture never reached close to 196 degrees ( 176 tops) but the mixture did eventually become very thick.
I tasted the curd and it was divine! So I guess it all worked out extremely well for the first time making Lemon Curd. Thank you Rose for such a wonderful recipe!
I read Marie’s post last night and as always was delighted and amused to read her stories and adventures. The problem that seemed to surface ( as I paraphrase ) was….
How do you get the inner circle exactly perfectly centered when cutting the inner circle for the top cookie ?
I searched my cookie cutters and found a 2.5 inch daisy cutter in my Wilton kit but I could not find the scalloped cutter that I just KNEW I had put back in there…..
So I began looking at other cookie cutter options in which both the outside and the inner cutter would marry in design…
In order to solve the problem, I used Scotch Colored Plastic Tape.
This is the same tape I use when baking yeast dough and I mark the outside of the bowl with the colored tape to indicate the desired rise.
~Works like a charm~
I stationed the inner cookie cutter securely to the outer cutter securely so that the baker can simply depress the cutter once and get two cuts at the same time.
Of course this theory involves math. You will need to calculate the number of cookie tops you need, cut them, then remove the inner cutter for the remaining cookie bottoms. I found that the inter metal heart cookie cutter adheres very easily if you need to reapply for final cuts.
I took two approaches under review:
1) Take Rose’s estimate of sandwich cookies made and extrapolate the number of tops and bottoms
2) As the dough was divided into three batches, determine the number of tops and bottoms per the batch count
I wound up using a Hybrid Theory as follows:
Rose states that the recipe makes about 36, 2.5 inch sandwich cookies. This would mean that double the amount of cookies would be made, so 72 cookies in total. If there are three batches, make one full batch of tops from the first, one full batch of bottoms from the third and divide the number evenly between the second batch between tops and bottoms.
BATCH 1 = 24 Tops
BATCH 2 – 12 Tops and 12 Bottoms
BATCH 3 = 24 Bottoms
TOTAL: 36 tops and 36 bottoms
Which equals the amount of sandwich cookies Rose states.
So the cookie process begins………….
Tops from the first batch are baked, cooled the awaiting their counterparts and lemon curd filling
For me, I found the baking time to be best as follows:
Preheat to 350 – rack in middle of oven
Place two cookie sheets on oven racks
2.5 minutes turn for even baking
8.5 minutes bake
I found that if the cookies baked ANY longer, they became too brown and the taste of the cookie itself, while still good, was on the verge of becoming bitter.
JUST LOOK AT THEM!
NOW the focus group and the Tasting
Lauren loved them but she could not decide if she liked the Strawberry Shortcake Genoise or the Lemon Jammies the best; I think she will need to place an order for both then give me the final verdict.
Marsha` said that she likes this best out of everything we have made so far from Rose Levy Bernabaum’s, The Baking Bible. She wants to have these cookies on hand for the upcoming Mother’s Day Holiday.
Karen is a new addition to our focus group and she loved the intense favor of the lemon curd and the crispness of the cookie. She was very impressed.
Vicki loved them but she wanted to know how much the Dattelkonfert will cost and when I was going to covert that recipe into my Hazelnut, Fig Meringue Cookie with Hazelnut Ice Cream with Frangelico Sauce.
Melissa just saying MMMMMMM and she wants these for cookies for Mother’s Day as well.
I actually also got a hug which was the best review ever!
- a citrus aroma, derived from lemon,
- a flavor profile also derived from lemon,
- with an elegant style with smooth and complex fruit flavors with a smooth and buttery texture
That said, I recommend:
Ramey Chardonnay Hudson Carneros, 2011
Int’l Wine Cellar – Carneros, CA- “At once rich and energetic on the palate, offering intense orchard and pit fruit flavors and a bracing jolt of Meyer lemon. Picks up an exotic tropical fruit quality on the finish, which clings with outstanding mineral-driven persistence.”
HAPPY BAKING YA’LL!
© Tony Bridges and One Crumb at a Thyme, 2014