Bright, fresh, and yellow. I love me some homemade bread, or a homemade English muffin, with a light spread of lemon curd, it beats toast and butter any day. This recipe is from a cookbook I got as a teenager called, "Lucious Lemon Desserts" by Lori Longbotham. I prefer Meyer lemons for this recipe, and if you can't find Meyer lemons, stop on by my house and take as many as you'd like. You can have a French 75 too, Cheers!
Lemon Curd
1/2 cup (1 stick) butter
3/4 cup sugar
1/2 cup fresh lemon juice
3 Tablespoons finely grated lemon zest
Pinch of salt
6 large egg yolks
1. Melt butter in a heavy medium saucepan over medium-low heat.
2. Remove the pan from the head and whisk in the sugar, lemon juice, zest and salt. Whisk in the yolks until smooth.
3. Cook the mixture, whisking constantly, until it thickens and leaves a path on the back of a wooden spoon when a finger is drawn across it; do not allow the mixture to boil.
4. Immediately pour the lemon curd through a strainer into a bowl. Let cool to room temperature, whisking occasionally. Refrigerate, covered, until ready to serve. (lemon curd keeps for a month in the refrigerator, and for about 3 months in the freezer!)
What do you do with the egg whites? WELL! You can make pavlovas! Or, I like to save them in the fridge and make egg white omelettes for breakfast.
No comments:
Post a Comment