You know I love lemon. And lemon curd is NO exception. My mom gave me this recipe back in the spring sometime. She'd seen a chef demonstrate it at the conference she was at. If you've never eaten lemon curd you are definitely missing out. Traditionally, this is served with scones at tea time. I've never made scones or even eaten it with scones, however. I've found several other uses for it that I'm sure are equally delicious. Spread it on toast. Use it as the filling in a layer cake. Top a piece of cheesecake with it. I've heard it goes nicely with yogurt. Just eat it with a spoon! I think a little jar of this would make an excellent gift this holiday season to brighten a friend's day. I wish I could just run a jar over to my friend, Tracey, a fellow lemon lover! Don't be intimidated by the double boiler*--this recipe is quick, easy, and delicious! Enjoy!
Lemon Curd
3 large eggs
3/4 cup granulated sugar
1/3 cup fresh lemon juice
4 Tbs unsalted butter, at room temperature
1 Tbs lemon zest
Begin by zesting the lemons and then juicing them (you'll need about 3 small ones). In a heat proof bowl or the pan of a double boiler* whisk together the eggs, sugar, and lemon juice. Place the bowl or pan on a pot of boiling water and continue whisking until thickened (clinging to whisk--about 5 minutes). Remove from heat and whisk in butter and lemon zest until well incorporated. Allow to cool. Will thicken more as it cools. Store in fridge. Will be good for several weeks.
*Its very easy to "rig" a double boiler. You don't need anything fancy. You just need a heat proof bowl or a pot/pan that is smaller than another one but that can rest on the larger one without touching the bottom. The goal of a double boiler is to have your top pan/bowl (the one with the stuff in it) only
touching the boiling water and not the heat source. Make sense?
Lemon Curd
3 large eggs
3/4 cup granulated sugar
1/3 cup fresh lemon juice
4 Tbs unsalted butter, at room temperature
1 Tbs lemon zest
Begin by zesting the lemons and then juicing them (you'll need about 3 small ones). In a heat proof bowl or the pan of a double boiler* whisk together the eggs, sugar, and lemon juice. Place the bowl or pan on a pot of boiling water and continue whisking until thickened (clinging to whisk--about 5 minutes). Remove from heat and whisk in butter and lemon zest until well incorporated. Allow to cool. Will thicken more as it cools. Store in fridge. Will be good for several weeks.
*Its very easy to "rig" a double boiler. You don't need anything fancy. You just need a heat proof bowl or a pot/pan that is smaller than another one but that can rest on the larger one without touching the bottom. The goal of a double boiler is to have your top pan/bowl (the one with the stuff in it) only
touching the boiling water and not the heat source. Make sense?
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