Mar 21, 2011

Yellow goodness - lemon curd

Is there anything better than lemon curd? Golden, yellow, shiny, thick, sweet and versatile. Yummy on a piece of fresh bread with a thick layer of mascarpone, nice on scones and divine in lemon meringue pies. And nothing better than some home made lemon curd, where you can adjust sweetness/acidity/creaminess to your own taste. Most recipes use whole eggs or a mix of whole eggs and egg yolks but I like the thickness and creaminess that yolks only produce. Plus, I get to use the leftover egg whites in macarons :).

Here is my favourite lemon curd recipe:
Recipe (makes a small jar):
250 ml freshly-squeezed lemon juice and zest of 2 lemons
200 gr sugar
170 gr unsalted butter
4 large egg yolks
Heat together the lemon juice, zest, sugar, and butter until butter has melted. Beat the yolks, and then whisk some of the warm lemon mixture into the eggs, stirring constantly, to warm them. Pour the egg mixture in the saucepan and cook, stirring constantly, until the mix becomes thick and shiny, low-medium heat.
Strain and enjoy!

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