Have you ever had lemon curd? It is basically like the lemon part of a lemon meringue pie. It is rich, creamy and tart. It is perfect on top of ice cream, with scones, on baked oatmeal, spread on a piece of toast, or made into a triffle with pound cake and whipped cream.
It does take some time in the kitchen as you need to stir it constantly. But it is so worth it!
The tools you will need are a double boiler (or a bowl you can use on top of your pot of boiling water), a whisk, a microplaner and a rubber spatula.
- 5 large egg yolks
- 2 cups sugar I use Succant
- 1 cup lemon juice juice of 4 lemons
- Finely grated zest of the 4 lemons I use a microplaner to help do this job
- ¼ pound 1 stick butter cut into pats
- Combine all ingredients except the butter in the top of a heavy double boiler and place over a pot of boiling water. (Make sure the top pan doesn’t touch the water.) Whisk ingredients constantly or use a rubber spatula to scrape the bottom until thickening begins to occur. (About 15 minutes)
- Remove from heat and whisk the butter in one pat at a time. The curd should coat the spoon at this point.
- Strain the curd into a cool bowl. Cover with plastic wrap and chill. (It will thicken as it chills.)
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