I dreamt this up last night - literally

[Voy]

in a VERY detailed dream. I was head of a team in a cooking show/contest - we won. Now I think I'll have to try and make it!

roast pork ( in the dream it was a crown roast ! ) basted with a glaze of it's juice with lemon juice, The later bastings had a touch of white balsalmic vinegar and a teeny touch of sugar.

the gravy was using the remaining juices, flour, milk and then a jar of lemon curd.

it was sent to table with veeerrrry thin slices of lemon twisted onto each bone.

Whaddya think?

[Baz Faz]

You might have problems heating up the lemon curd. Substitute lemon marmalade?

[kuskiwi]

Sounds yum. Can't wait for the dream that I'm eating it.

[auntieannie]

I agree with baz, maybe serve the curd on the side? And also I find lemon juice is really tricky. I find it best added at the end. Could become a classic summer dish.

but be careful about the milk and lemon. it could curdle.

although, thinking about it, you're a better cook than I am so who am I to say?

[Voy]

thanks gang - I think I'll start with something rather less grand than a crown roast, but I do think lemon with the sweetness of the pork will be good.

Would the curd fall apart ? in my Shaker Lemon Pie it's what the innards turn out to be after baking..

[auntieannie]

Baz will be best at answering, but i do think that the lemon curd could split.

[Baz Faz]

My feeling is that heating the lemon curd to make gravy is going to make it split. And what is milk doing there? I'm a believer in wine in gravy.

[Voy]

well, seeing as I don't drink there is never wine hanging around, ..I clearly have to rethink the gravy!

[auntieannie]

ah, yes, it is much easier here in Europe since we can get 1dl bottles of white or red if we want a proper sauce and don't drink much wine. but I guess it is much more complicated to get these in the US.