Just four ingredients to make this deliciously tart lemon curd. Goes great on scones and as a pie filling.
3 eggs
1/2 cup fresh lemon juice (about 2-3 lemons)
1 tablespoon finely shredded lemon zest
3/4 cup sugar
4 tablespoons butter, cut into small pieces
In a double boiler, whisk together the eggs, sugar, and lemon juice until blended. Cook, whisking constantly until the mixture becomes thick (like sour cream) and reaches 160°F. Should be about 10 minutes - don't rush it.
Remove from heat. Whisk butter into the mixture until melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately and refrigerate for up to a week.
1 comment:
I make a lemon cake that is one of the best summer desserts. White cake with lemon rind - 2 or 3 layers of it with lemon curd in between them and a slightly lemony cream-cheese icing...delicious.
I use the one out of the Better Homes and Gardens Cookbook - I googled it and found this - it's probably the same one. You should definitely use your lemon curd to make this cake....
http://www.bhg.com/recipe/cakes/triple-layer-lemon-cake/
Happy Spring!
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