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.
I love my sunshine.
So I made my own!
I had to share it with you.
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!
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
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
Heavy bottomed sauce pan
Zester or Micro-plane
Bowl with tight fighting lid roughly the size of your pan
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..
I really hope you make and enjoy this, it is a rather easy and pretty quick recipe that has so many uses!