Homemade Lemon Curd melts in your mouth!
Luscious, thick and bright yellow, just bursting with fresh lemony citrus flavor.
Run outside and pick some lemons off your lemon tree.
Okay, maybe I picked way too many for one batch of Lemon Curd.
Crack 6 egg yolks into a bowl.
Beat egg yolks till well blended.
With a lemon inspired spatula strain egg yolks through a
sieve into a medium size saucepan.
To the saucepan add one cup of sugar.
Half a cup of fresh lemon juice.
Stir to combine and cook on low heat, stirring constantly, for about 10-15 minutes.
Do not hurry the process or else the egg will curdle.
Cook until the mixture coats the back of a wooden spoon.
Remove from heat and immediately pour through another sieve
to catch any "scramble egg bits".
Stir in 1/2 cup of cold unsalted butter pieces, which cools
down mixture quickly. The butter makes
it creamy and smooth :)
Go ahead and dip you finger and have a taste.
Fruit Curd is a dessert filling, spread and or topping typically made with
citrus juices such as lemons, limes, or oranges.
Little zest never hurts.
Transfer to whatever storage container you want.
Lemon Curd is a perfect for spring gift for a friend and last in the fridge for 2- 3 weeks.
Enjoy!
P.S.
Spread on...
Bagels
English Muffins
Scones
Graham Crackers With Cram Cheese
Top French Toast, Pancakes and Waffles
Top On Oatmeal
Filling for Cookies
Filling for Cakes and Pies
Topping For Ice Cream and Yogurt
So make some "LEMON CURD".
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