I love anything with lemon in it. It's tangy and bright and thrills all of your tastebuds. The color alone will cheer you up. While making this recipe, I even remarked aloud "this makes me so happy!" I just loved looking down and seeing a dozen happy lemons on my cutting board. The taste of this rich and thick curd made me even happier. Incorporate it into whipped cream for a show stopping dessert, dollop it onto your scones, or just eat it with a spoon. This buttery zesty spread will become a pantry staple for sure.
ecipe from chow.com
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup finely grated, loosely packed lemon zest (from about 5 to 6 medium lemons)
- 1/3 cup freshly squeezed lemon juice (from about 3 to 4 lemons)
- 1/8 teaspoon fine salt
- 6 tablespoons unsalted butter (3/4 stick), cut into 6 pieces, at room temperature
STEP 1: Mix all of your ingredients except for your butter in a large heatproof bowl.
STEP 2: Set atop a medium saucepan of 2 inches of water that is just simmering on low heat. Make sure the bottom of the bowl does not touch your water. Whisk continuously until the mixture thickens and forms ribbons, about 7-10 minutes.
STEP 3: Remove bowl from heat and incorporate the butter piece by piece making sure that the last one dissolves before adding another.
STEP 4: Press through a fine meshed sieve in order to create a silky product. Be sure to get all the good stuff stuck to the underside with a clean spatula.
STEP 5: Press saran wrap to the surface of your curd to keep a skin from forming. This will keep in the refrigerator for five days. Or cheat and throw it in a jar leftover from store bought curd like I did!
This picture actually made me sigh out loud. This is the color of the curd, no joke, no color correcting or anything. You won't believe how delicious it is!