a delicious bowl of lemon curd |
I love lemon curd in an eyes-roll-back-in-the-head kind of way. I can scoop up a spoonful and, when prepared well, it is like manna from heaven! I don't know why I've never made it myself. I tend to buy it in the jar. I've never eaten it on a biscuit, which is commonly shown in photographs. I love it in a little tart shell, in a mini meringue, in a pie...but most commonly eaten straight from the jar on a spoon! So, fingers crossed, here I go!
LEMON CURD
From FoodNetwork.com courtesy of Alton Brown
Ingredients
- 5 egg yolks
- 1 cup sugar
- 4 lemons, zested and juiced
- 1 stick butter, cut into pats and chilled
Ingredients ready to go |
Directions
Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat.
Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. (it lightens considerably)
Measure citrus juice and if needed, add enough cold water to reach 1/3 cup.
Add juice and zest to egg mixture and whisk smooth.
Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.)
Whisk until thickened, approximately 8 minutes,
or until mixture is light yellow and coats the back of a spoon.
Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next.
Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.
OK people...jarred lemon curd is okay...even quite good. This stuff is GREAT. I licked the bowl and the last bits and it was an eye roller with no doubt.
This is like the very best EVER. <sigh> I need a moment.
OK - new thing on the list of "hey that's not so hard" that I will try to make instead of buying. It's got to be cheaper than the lemon curd I buy at the store...which is quite expensive.
Spooning some of this into a little mini tart and topping with a dollop of meringue and finishing off with the blow torch is, in my opinion, the epitome of yummy desserts.
Make this. You will NOT regret it!
Bon Appetit, Y'all!
Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. (it lightens considerably)
sugar and egg yolks stirred together |
sugar and egg yolks 1 minute later |
Add juice and zest to egg mixture and whisk smooth.
adding zest and lemon juice |
lemon juice and zest incorporated into sugar and yolks |
placed over simmering pan of water |
Almost there! |
Perfect! |
Whisking in butter 1 pat at a time |
Last bit of butter is whisked and melted - looks done to me! |
A perfect container of lemon curd :-) |
I've gotten in the habit of labeling and dating my refrigerator items with post-it labels |
OK people...jarred lemon curd is okay...even quite good. This stuff is GREAT. I licked the bowl and the last bits and it was an eye roller with no doubt.
The Cook's Portion...dayum...that's good stuff! |
This is like the very best EVER. <sigh> I need a moment.
OK - new thing on the list of "hey that's not so hard" that I will try to make instead of buying. It's got to be cheaper than the lemon curd I buy at the store...which is quite expensive.
Spooning some of this into a little mini tart and topping with a dollop of meringue and finishing off with the blow torch is, in my opinion, the epitome of yummy desserts.
Make this. You will NOT regret it!
Bon Appetit, Y'all!
I LOVE LEMON CURD - only problem is I never get it into anything else but my mouth! lol - Ann
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