In this Barefoot Contessa video, learn to make Ina Garten’s Lemon Curd. Follow these steps to create this curd to dollop over a slice of any lemon cake.
1. Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.
2. Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
3. Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.
Ree demonstrates how to make two varieties of her easy dump cakes: cherry-pineapple and peach. These dump cakes only require three ingredients: canned fruit, a box of cake mix and lots of butter! The cake is easy to prepare and needs 45 minutes to an hour to bake before it's ready to feed a crowd of hungry friends or family members. Don't forget the whipped cream.