July 5, 2011

Lemon Curd

Lemon curd

Lemon curd has always been on my to-do list. I had first thought it was like a marmalade, which I dislike, with zest and chunks of peel, but it is quite the opposite.

Curd is a creamy spread, the base made with eggs and butter, and of course citrus juice! You can use it on toast, scones, as a filling in tarts or other desserts.

Creamy lemon curd

Next blogpost, I'll show you what I did with it!

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Lemon Curd
makes just under 1.5 cups

1/2 cup freshly squeezed lemon juice
3 tbsp butter
3 large eggs
1 large egg yolk
1/2 sugar

Place the butter and lemon juice into a microwave safe bowl and heat until the butter is melted and mixture is hot.

In a saucepan, whisk together the eggs, egg yolk and sugar. While continually mixing, slowly drizzle in the hot lemon/butter mixture into the eggs/sugar mixture until all blended.

Heat the mixture over medium heat for about 5 minutes, mixing frequently, until the mixture thickens.

Remove from heat and strain the mixture. Place in an airtight container and chill before use.
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