•I’ve always been a huge fan of lemon desserts, would choose lemon over a gooey chocolate dessert anytime. I just don’t know where lemon curd has been all of my life; it’s the most lemony yellow, delicious goodness in a
giant bowl filled to the brim spoon. I made it to fill wonton cups with lemon curd and raspberries and found myself hunkered down writing this post with a bowl of just lemon curd, and enjoying every last drop. Don’t be hesitant to try, it’s not difficult at all, but you do need to have a little patience during the stirring process. Can fill tart shells, cupcakes, use as a glaze, make a berry trifle in a jar, use as a filling between cake layers, coat your finger in it..so many possibilities! I can’t wait to experiement with other flavors.
1 cup sugar 1 tbls lemon zest-approx 1 lemon 2/3 cup fresh lemon juice-approx 3 lemons 8 large egg yolks-save egg whites for something else 1/4 tsp kosher salt 10 tbls cold unsalted butter (1 1/4 sticks)-cut into 1/2-inch pieces makes 2 cups prep cooking and chilin time-3 hours
Zest and juice your lemons.
Cube the butter into 1/2 inch pieces.
Separate 8 eggs.
I’m saving the whites in a ziptop bag in the freezer for another day. I really don’t know what to expect when I defrost them, I hear they are just like normal, but we’ll see-the great egg white experiment.
In a med saucepan, whisk together sugar, zest, and egg yolks.
Whisk in lemon juice and salt.
Add butter and place pan over med-high.
Cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around the edge of pan, about 5 min -do not boil. Remove from heat.
Pour curd through a fine-mesh sieve into a glass bowl.
Don’t forget to scrap the bottom of the sieve with a spatula.
Press plastic wrap against the surface of curd.
Pop in the fridge (just try and keep your fingers out of it) a couple hours until cool♥Enjoy
•Will keep in the fridge for a week in an airtight container.