Lemon Curd
Par Laurie le 26 juin 2016, 17:45 - Trifles, parfait, curds - Lien permanent
I know I can find this in the supemarket anytime but what's the fun of it? Better make it at home and eat it fresh. Make only what you need or keep it in the fridge.
I used Sally's Baking Addiction's recipe. Awesome as always.
I use Curd in many different ways. On English muffins or toasts, in cupcakes for filling and frosting. On lemon squares... Use your imagination and tell me how you use it.
For 1 and 1/2 cups:
4 egg yolks
3 fresh lemons (juice and zest)
2/3 cup sugar
1/8 tsp salt
6 Tbsp butter, room temperature, cubed
Note that the misture must be constantly whisked over a pan of simmering water from beginning to end. The pot must not touch the water.
Whisk the first 4 ingredients until blended then add the butter in pieces and whisk until blended.
Cool then refrigerate for up to 10 days.
It can be frozen then thawed in the fridge overnight.
Use it in all your recipes requiring lemon curd or spread on English muffins. Yummy!