My super easy lemon curd
I used to have a ton of recipes for lemon curd. Double boilers and fretting about over cooking or separating. Those days are long long gone.
Enter my easiest most delicious lemon curd ever. Don't blink, this is the easiest lemon curd you will ever, ever, make.
When it's chilled, fill tart shells, put it in crepes, cakes, on toast! Spread it on crumpets, scones or biscuits. Use it anywhere you'd use jam or jelly. Leave it covered in the fridge and eat it with your finger.
In a medium saucepan, combine:
1 egg plus 2 whites. (I break 3 eggs into the pan and carefully remove 2 yolks but do it however you get there!)
3/4 + 2 teaspoons cup sugar (yes, I'm this persnickety)
1 Tablespoon lemon zest
2/3 cup lemon juice (I cheat and use half fresh and half jarred!)
1 Tablespoon butter
pinch of salt
Whisk everything except butter and salt in saucepan.
Ok, now put it on medium low heat and stand at the stove with it and whisk it slowly and gently and constantly. Don't let it boil, obviously, you'll have a disgusting mess. If you think it's getting too hot, slide it off heat for a moment, keep whisking then slide it back onto the heat. I dare you to tell me you don't have 6 spare minutes to make the best lemon curd, E.V.E.R.
Cook it until it's thick and beautiful and the consistency of thick moisturizer! It should leave a line on the back of a wooden spoon. I use the "can I see the whisk marks on the bottom of the pan" test, that's when I take it off heat.
Enter my easiest most delicious lemon curd ever. Don't blink, this is the easiest lemon curd you will ever, ever, make.
When it's chilled, fill tart shells, put it in crepes, cakes, on toast! Spread it on crumpets, scones or biscuits. Use it anywhere you'd use jam or jelly. Leave it covered in the fridge and eat it with your finger.
In a medium saucepan, combine:
1 egg plus 2 whites. (I break 3 eggs into the pan and carefully remove 2 yolks but do it however you get there!)
3/4 + 2 teaspoons cup sugar (yes, I'm this persnickety)
1 Tablespoon lemon zest
2/3 cup lemon juice (I cheat and use half fresh and half jarred!)
1 Tablespoon butter
pinch of salt
Whisk everything except butter and salt in saucepan.
Ok, now put it on medium low heat and stand at the stove with it and whisk it slowly and gently and constantly. Don't let it boil, obviously, you'll have a disgusting mess. If you think it's getting too hot, slide it off heat for a moment, keep whisking then slide it back onto the heat. I dare you to tell me you don't have 6 spare minutes to make the best lemon curd, E.V.E.R.
Cook it until it's thick and beautiful and the consistency of thick moisturizer! It should leave a line on the back of a wooden spoon. I use the "can I see the whisk marks on the bottom of the pan" test, that's when I take it off heat.
Add the salt and butter off heat.
Strain the mixture into a beautiful glass bowl and cover with plastic wrap, right down on the surface of the curd or a yukky skin will form and you'll lose some of it, we cannot have THAT!
Push it to the back of the counter for a while then put it in the fridge to chill and thicken and set up.
I wasn't going to share my recipe but guilt got the better of me.
Strain the mixture into a beautiful glass bowl and cover with plastic wrap, right down on the surface of the curd or a yukky skin will form and you'll lose some of it, we cannot have THAT!
Push it to the back of the counter for a while then put it in the fridge to chill and thicken and set up.
I wasn't going to share my recipe but guilt got the better of me.
I did a youtube video of the process... go take a look,