This is definitely one of those "why didn't I make this sooner?" kind of recipes. It was so easy and sooo good. It was rich and tart and creamy. Nothing like the lemon curd in a jar. This is so much better.
Lemon Curd
from Williams-Sonoma, Essentials of Baking
printer-friendly recipe
Ingredients:
3 large eggs
3 additional large yolks
3/4 c. fresh lemon juice, from about 5 lemons (may also use Meyer lemon)
1 c. granulated sugar
6 TBSP unsalted butter, cut into 3/4 in. cubes
1 tsp. lemon zest
Directions:
1. In the top of a double boiler (off the heat), whisk together the whole eggs, egg yolks, lemon juice, and granulated sugar until sugar dissolves.
2. Place over (not touching) barely simmering water and add the butter pieces. Using a large sppon, stir constantly until the butter melts and the mixture is thick enough to coat the back of a spoon and registers 160 degrees. This should take between 12 and 15 minutes.
3. Remove from over the water and strain the lemon curd through a medium-mesh sieve placed over a bowl. Stir in the lemon zest. Let cool at least ten minutes before serving. Store in an airtight container in the refrigerator.
One year ago: Muffinpalooza 2008--zucchini lemon muffins, blueberry yogurt muffins, and whole-wheat apple walnut muffins
Lemon Curd
from Williams-Sonoma, Essentials of Baking
printer-friendly recipe
Ingredients:
3 large eggs
3 additional large yolks
3/4 c. fresh lemon juice, from about 5 lemons (may also use Meyer lemon)
1 c. granulated sugar
6 TBSP unsalted butter, cut into 3/4 in. cubes
1 tsp. lemon zest
Directions:
1. In the top of a double boiler (off the heat), whisk together the whole eggs, egg yolks, lemon juice, and granulated sugar until sugar dissolves.
2. Place over (not touching) barely simmering water and add the butter pieces. Using a large sppon, stir constantly until the butter melts and the mixture is thick enough to coat the back of a spoon and registers 160 degrees. This should take between 12 and 15 minutes.
3. Remove from over the water and strain the lemon curd through a medium-mesh sieve placed over a bowl. Stir in the lemon zest. Let cool at least ten minutes before serving. Store in an airtight container in the refrigerator.
One year ago: Muffinpalooza 2008--zucchini lemon muffins, blueberry yogurt muffins, and whole-wheat apple walnut muffins