Tuesday, November 17, 2009

Lemon Curd

This is, again, from Everyday Food, and it's my new favorite dessert base.

Lemon Curd
1 cup sugar
1 tbsp. lemon zest (I just zest up a whole lemon)
8 large egg yolks
1/2 tsp. salt
1 stick unsalted butter (I use 1/2 stick, and it's still delicious), cut into 1/2 inch pieces

In a medium saucepan, whisk together sugar, zest, and egg yolks.  Whisk in lemon juice and salt.  Add butter and place over medium-high heat, whisking constantly, until butter has melted and mixture is thick enough to coat the back of a spoon.  Small bubbles will form around the edge, but do not let it boil.
Remove pan from heat, still whisking.  Pour curd through a sieve into a glass bowl.  Put plastic wrap right down on the surface and refrigerate until cool.

I have served this two ways:
1) as part of a trifle, with angel food cake and whipped cream.
2) with frozen berries mixed in

It would awesome so many ways.  Mmmmmmmm

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