Lemon curd. Sweet yet tart, creamy and delicious. And so easy to make you'll be wondering why you haven't been doing it for years. Ready?
4 eggs
1 1/2 cups sugar
Juice of 4 lemons (about 6 oz)
Zest of 4 lemons
9 Tbs butter
This yields about 3 cups.
Beat the eggs and sugar until well blended. Add the juice, zest, and butter and cook over simmering water-stirring constantly-until the mixture thickens. Immediately pour it through a strainer then ladle into warm jars and seal. You should allow the jars to cool to room temperature before putting them in the refrigerator. You can also just put it all in one big container. It will keep for about 3 weeks in the refrigerator. If you can get it to last that long.
1 comment:
The problem I have with something being called curd is that it rhymes with turd. Surely the namers of this treat could've thought of that. They are obviously not in league with the folks who dreamed up desserts such as "divinity" and "ambrosia" and neither of those are even all that great.
Post a Comment