Tuesday, April 26, 2011

Zesty Lemon Curd

This is awesome for lemon bars, a lemon cake, or tarts.  It is isn't too sweet and has a strong lemon flavor.


Juice and zest of 4 lemons
1/2 cup of sugar
5 egg yolks
1 stick of butter, cut in to pieces

Prepare a double boiler.

Whisk together the egg yolks and sugar.

Add the lemon juice and zest.

Put over the double boiler while continuously whisking.  Be careful that the water isn't touching the bottom of the bowl with the egg mixture or it will scramble.

Whisk over the double boiler until the mixture slightly thickens.

Tale the bowl off the heat and slowly whisk in the butter piece by piece.

It should thicken, cover with plastic wrap pushed down on top of the mixture to prevent condensation.

It can be stored for about 2 weeks.

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