Lemon Curd - AKA Liquid Sunshine from http://www.hardlybored.com/

Lemon Curd – AKA Bottled Sunshine (4 ingredients gluten free)

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Lemon Curd - AKA Liquid Sunshine from http://www.hardlybored.com/

Lemon Curd – AKA Liquid Sunshine from http://www.hardlybored.com/

I am going to start this post off with a warning..

This stuff is ADDICTIVE, especially if you love lemon.

It is winter here. Winter in Texas means day after day of cold (for Texas) dreary days.

No sunshine.
I love my sunshine.
So I made my own!

I had to share it with you.

If you follow me on Facebook,  You would have see the response everyone was looking for things we could put it on. My 1st choice was a spoon.. but then I decided waffles might be better.

In the previous times I have made this I had it on biscuits, waffles, folded into ricotta and filled a crepe. I have even swirled it into Greek yogurt.

How you use it is up to you!

It will keep for at least couple of weeks but needs to be refrigerated.
One of my followers even had this brilliant idea!

lemon curd screen shot from facebook

Brilliant!


Anyway, on with the recipe!


Lemon Curd – AKA Bottled Sunshine

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 10 oz

Software

6 egg yolks
1 cup sugar
3 Lemons, zested and juiced (you need 1/2 cup of juice)
1 stick of butter (1/2 cup) cut in 1 inch pieces quarted long way and cubed

Hardware

Heavy bottomed sauce pan
Spoon
Sieve
Knife
Zester or Micro-plane
Juicer (optional)*
Bowl with tight fighting lid roughly the size of your pan

Instructions
Stir egg yolks and sugar in a small heavy bottomed saucepan. Heat on medium and stir in lemon juice and zest (slowly you don’t want to work air into the curd). Stir continuously for 10-15 minutes adjusting heat as necessary so the curd does not boil.
When it thickens enough to coat the back of a spoon and leave a streak if you run your finger through it, remove from the heat. Stir in butter about a 1/4 of the stick at a time. If it doesn’t melt with in a minute then put it back on a low heat but keep stirring  it will burn easily.

Once all the butter is incorporated place the sieve over your bowl and pour the curd in, working it through the sieve with your spoon. This removes the zest (the texture is not as awesome with it in) and any egg that may have curdled.

Store in a sealed container and refrigerate, it keeps for at least 2 weeks, at least that is as long as it lasted before the kids found it in my hiding place and finished it off..

Lemon Curd - AKA Liquid Sunshine from http://www.hardlybored.com/

Lemon Curd – AKA Liquid Sunshine from http://www.hardlybored.com/

I really hope you make and enjoy this, it is a rather easy and pretty quick recipe that has so many uses!

 

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2 comments for “Lemon Curd – AKA Bottled Sunshine (4 ingredients gluten free)

  1. January 9, 2015 at 5:35 AM

    Well done and aren’t you clever to make your own sunshine?! Who knew it was so yummy?

    • Hardly Bored
      January 10, 2015 at 9:43 AM

      hehe you of all people know what it is like to miss the sun! <3

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