Aebleskiver with Lemon Curd

By RoketJSquerl

Ingredients

• For Lemon Curd:
• (Serves 4; makes about 32-36 aebleskiber)
• Zest of 1 lemon
• 1/2 cup granulated sugar
• 6 tablespoons (3/4 stick) unsalted butter, softened
• 3 large eggs
• 1/2 cup freshly squeezed lemon juice (about 4 lemons)
• For Aebleskiver:
• 1 egg
• 1/4 teaspoon pure vanilla extract
• Zest of 1/2 lemon
• 3 tablespoons granulated sugar
• 4 tablespoons (1/2 stick) melted butter (divided)
• 1 1/4 cups all-purpose flour
• 2 3/4 teaspoon baking powder
• 1/4 teaspoon ground cardamom or cinnamon
• 1/4 teaspoon salt
• 1 cup whole milk
• Powdered sugar, for serving

Details

Adapted from foodgal.com

Preparation

Step 1

To make lemon curd: In a food processor, pulse lemon zest and sugar until well combined. Add the butter and blend until the mixture is smooth. With the machine running, add the eggs, one at a time, and then the lemon juice, processing until incorporated.

Transfer mixture to a medium saucepan and set over low heat. Cook, whisking frequently, until the mixture is 175 degrees. Pour the hot lemon curd into a bowl and refrigerate until cold, at least 1 hour. (Lemon curd can be made several days ahead and refrigerated.)

To make aebleskivers: Combine the egg, vanilla, and lemon zest in a mixing bowl. Add the sugar and whisk vigorously until mixture is light in color and doubles in volume, about 5 minutes. (Alternately, you can do this in a stand mixer fitted with the whisk attachment.) Slowly mix in 2 tablespoons of the melted butter.

In a small bowl, sift together the flour, baking powder, cardamom or cinnamon, and salt. Alternate stirring the dry ingredients and the milk into the egg mixture, mixing just until combined.

Place an aebleskiver pan over medium-low heat. Set a small bowl of the remaining 2 tablespoons melted butter and a pastry brush near the stove. Heat the oven to 200 degrees and set a baking sheet inside to keep the finished aebleskiver warm until serving. When the pan is hot enough to make a drop of water sizzle, brush each cup lightly with melted butter and use a ladle to fill batter up to slightly below the rim.

In about 1 1/2 minutes, thin crusts will form on the bottoms of the aebleskiver, but the centers will still be wet. Insert a slender wood skewer or chopstick all the way through and push to gently rotate each aebleskive until about half the crust is above the cup rim and uncooked batter flows down into the cup. Cook until a crust starts to form on the bottom again, about 30 seconds. Use two skewers to rotate each aebleskive again, this time turning them all the way over to form a ball (it helps to make a more rounded ball if you turn them diagonally this time.) Cook, turning occasionally with the skewer, for another 1 to 2 minutes, or until the balls are evenly browned and no longer moist in the center. (A skewer inserted into the center of the last ball should come out clean.) If balls start to get too brown, turn heat to low until they are cooked in the center. Lift cooked balls from the pan and keep warm. Repeat with remaining batter.

Arrange aebleskiver on a serving platter or pile into bowls. Sprinkle with powdered sugar and serve with lemon curd on the side.