Winter seems to be refusing to fully let go and allow Spring to come into bloom. It's typically during this time of year that everyone starts craving warmer weather. While it won't help you with your tan, Lemon Curd is a delicious and versitile way to taste yourself to warmth. This curd is fantastic simply eaten on toast or it can be mixed with whipped cream for a light and refreshing cupcake frosting. Our favorite use for it though is to pour the curd into a pre-baked tart shell and refridgerate it until the curd has fully hardened for a lemon tart you won't soon forget. (Top the tart with strawberries and it'll be a lemon tart no one will soon forget!)
Lemon Curd
4 lemons, zest and juice
8 oz unsalted butter cut into pieces
12 oz sugar
4 eggs
When zesting lemns be sure to only take the zest and not the pilph (the white stuff). Take the lemon juice, lemon zest, and butter and place in a non-aluminum pot, as the lemon juice will react poorly to aluminum. Placce pot on heat until it begins to boil, be sure to stir with a whisk while heating.
While the juce and butter is heating, combine the eggs and sugar and whisk well.
Once the lemon liquid mix reaches a boil add it slowly to the sugar mixture, whisking constantly. Slowly is the key word so as not to literally acramble the eggs. Once all the lemon mixture has been added to the eggs place everything back in the pot and h eat until it thickens. Don't worry if the curd boils as it will not hurt it.
Once the curd has thickened run it through a sieve to get rid of the zest and place it in a shallow container in the refridgerator to cool.
Lemon curd can be easily frozen since it's such a stable product or it can be kept in the fridge for up to one month.
Posts
