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I absolutely adore lemon curd. Well, anything bright, tangy and full of lemony-goodness actually. It makes the most plain and uninteresting piece of toast taste a million times better. You could say it’s summer in a jar; light and luscious, bearing a sharp yet sweet piquancy. It’s amazing on top of waffles, as a cupcake filing, swirled into cheesecake batter, piped into tartlets or just eaten straight up with a spoon.
image I love my lemon curd unabashedly tart and zesty with just enough sweetness and richness to cut through. The best part? This hardly requires any effort and make for nice, rustic homemade gifts.

Lemon Curd
1 cup unrefined golden cane sugar
4 whole eggs, i used organic free-range eggs which gives a bright, sunny-yellow hue from the yolks
1 cup fresh lemon juice (from about 4 lemons)
zest of 4 lemons
1 stick unsalted french butter
Bring the sugar, juice and zest to a boil, until fully melted. In a large bowl, whisk the eggs together. Temper the eggs by streaming in the hot liquid mixture, whisking constantly. (you want to do this slowly to avoid ending up with lemony scrambled eggs) Pour the mixture back into a deep saucepan and cook over low heat until thickened & coats the back of a spatula. Let this cool. When it has cooled completely, whisk in the butter, a teaspoon at a time, until incorporated. Pour into sterilized mason jars and store in the fridge.
*Well, you could always add more butter and use only egg yolks for a richer, more luxurious mouthfeel… Of course, you’ll know how to deal with the guilt later.

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