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ingredients
Lemon Curd
Lemon curd is an old classic that is traditionally served with scones, in cakes, pastries and in tarts. It is basically a lemon custard which is made with lemon juice and thickened with eggs and butter. I have omitted the butter in this recipe to make it a little more health friendly. I think the eggs are enough to make it thick and rich and the butter is just overkill. Enjoy this thick lemon spread between the layers of a white cake, with a fruit tart, lemon pie or in a mille feuille. (recipe on this website)
Suggested Drink Pairing
Not applicable
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The juice of 4 large lemons strained
1 cup sugar
5 large eggs
1 Tbsp lemon zest
1 cup sugar
5 large eggs
1 Tbsp lemon zest
Yield: 2.75 cups
design
Set up a double boiler on your stove. A double boiler is a pot with about 2-3 inches of water in it on the stove with a stainless steel bowl, glass bowl or other heat proof bowl on top of it. Turn your burner to high to get the water boiling and then to medium and let simmer. Don't put the bowl over the heat until the ingredients have been added and you are ready to stir them.
In the stainless steel bowl whisk together your eggs, sugar and lemon juice. Place on the double boiler and continue to whisk until the mixture heats up and thickens to the consistency of sour cream. Remove from the heat and pour through a fine sieve.
Whisk in the lemon zest.
Wrap with plastic film and cool.
Will refrigerate for 5 days.
Enjoy!
In the stainless steel bowl whisk together your eggs, sugar and lemon juice. Place on the double boiler and continue to whisk until the mixture heats up and thickens to the consistency of sour cream. Remove from the heat and pour through a fine sieve.
Whisk in the lemon zest.
Wrap with plastic film and cool.
Will refrigerate for 5 days.
Enjoy!
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