Saturday, November 19, 2011

Lemon Curd

It was about a couple years ago when I first discovered Lemon Curd. It called for it in a bread/pastry recipe I was making. Trader Joe's (one of my favorite stores) fortunately carried it and I was hooked. I would try to stock up when I went every couple of months, but there would be a time when I needed it and there was no way I was driving 45 minutes one way for it. So I searched and searched recipes online till I came across one that I liked. The Joy of Cooking website seemed to have the best method and ingredients. After following it a few times, I of course had to tweak it. Who wants to do a double boiler or strain it? I have the recipe down to using one pot.

3 large eggs
~1/3 cup of fresh lemon juice ( 1-2 large lemons)
3/4 cup of sugar
1 tablespoon of lemon zest ( basically the zest from the lemons you use- I don't measure)
4 tablespoons of unsalted butter

Melt the butter and sugar in a sauce pan, stir till blended. Let the mixture cool down, so when  you add the eggs they aren't cooked. Beat in one egg at a time. Next, stir in the lemon juice and zest and cook on medium heat. Keep stirring the curd till it thickens.
Makes about 1 1/2 cups. 
It will last about a week in the fridge. Use with pies, tarts, pastries, muffins, etc.

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