LEMON CURD

⋅ gluten free, holiday, kiddos, quick and easy, sugars ⋅ , , ⋅ 3 comments

•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.

 

 

 

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