Lemon Curd

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Lemon curd is a wonderful condiment. Use it during tea time on your favorite scone, spread it between cake layers for a tangy surprise, dollop it on ice cream, or eat it by the spoonful! Yum!
Ingredients
5 large egg yolks
1 cup sugar
1/3 cup fresh lemon juice, plus the zest from the lemons
1 stick butter, cut into pats and chilled
 
Directions
1.

Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. Measure citrus juice and if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon. Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.

 




Dawn Knowlton

Member since Jan 2010

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