Lemon Curd
From the good folks at epicurious.com (with slight variations by moi), a classic version of lemon curd, a substance that says Spring like nothing else. Use lemon curd in dozens of ways—often stirring it into an equal amount of freshly-whipped cream and layering with fresh berries. Other times, spoon curd (either straight or cut with whipped cream) into a cooled coconut- or shortbread-type tart crust. Any of these will make for a perfect Easter dessert.
From the good folks at epicurious.com (with slight variations by moi), a classic version of lemon curd, a substance that says Spring like nothing else. Use lemon curd in dozens of ways—often stirring it into an equal amount of freshly-whipped cream and layering with fresh berries. Other times, spoon curd (either straight or cut with whipped cream) into a cooled coconut- or shortbread-type tart crust. Any of these will make for a perfect Easter dessert.
- Carbohydrate 90.7796202270236 g
- Cholesterol 1452.18 mg
- Fat 98.93772 g
- Fiber 1.15600002709915 g
- Protein 39.2196000008861 g
- Saturated Fat 53.064096 g
- Serving Size 1 1 Serving (644g)
- Sodium 431.442000002332 mg
- Sugar 89.6236201999245 g
- Trans Fat 9.845096 g
- Calories 1366 calories
Step-by-step
- Whisk together juice, zest, sugar, and eggs in a 2-quart heavy saucepan.
- Stir in butter and cook over moderately low heat, whisking constantly, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes.
- Strain lemon curd through fine mesh sieve into a bowl. Discard solids.
- Cover surface of curd with plastic wrap.
- Chill until cold, at least 1 hour.
As a busy housewife, I'm always looking for ways to save time and money. That's why I love this recipe for Lemon Curd. It's so easy to make, and it tastes delicious. I use it in all sorts of ways, from spreading it on toast to using it as a filling for pies and tarts. It's also a great way to use up leftover lemons.
One of the things I love about Lemon Curd is that it's so versatile. You can use it in so many different ways. I often stir it into a bowl of yogurt or oatmeal for a quick and easy breakfast. I also like to use it as a filling for crepes or waffles. And of course, it's always a hit when I serve it as a dessert. My Secret Tip: If you want a thicker Lemon Curd, simply cook it for a few minutes longer. If you want a thinner Lemon Curd, add a little bit of milk or cream.
