Friday, 8 May 2015

If life gives you lemons, MAKE LEMON CURD!

Lemon Curd

3 large egg yolks, strained
Grated rind of 1/2 lemon
1/4 cup lemon juice
6 tablespoons sugar
4 tablespoons butter, cold, cut into pieces

Combine the yolks, lemon rind, lemon juice, and sugar in a small saucepan. Whisk to combine. Set it over medium heat, and stir constantly with a wooden spoon, making sure to stir the sides and bottom of pan too.
Cook until the mixture is thick enough to coat back the of wooden spoon.

Remove the saucepan from the heat and add the butter, one piece at a time, stirring until consistency is smooth.

Transfer the mixture to a medium-sized glass bowl.
Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming; and wrap tightly. Let it cool; then refrigerate until firm and chilled.
(at least 1 hour)

Eat it all up like a pig straight out of the jar, or make Lemon Curd Pie, or Lemon Meringue Tarts! (for the meringue use the egg whites you save from the curd, whip them with a tablespoon of sugar each...)

It's a lot more satisfactory than lemonade and a lot more fattening!!!

(by the way, this is not my own recipe, I got it out of an old book)


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