my foodgawker gallery
Tuesday
Feb152011

Lemon curd

What a sad, sorry name for such a delicious food. Lemon curd? It sounds like a terrible mistake occurred while someone attempted to create cottage cheese. Perhaps lemon juice got into the mixture and it sat in the heat for a few days. But let me tell you, lemon curd is not that. It is far far from that. It is a light, delicious lemon filling that gets misjudged by its name. I know this because I myself misjudged it for years. Now I dream of bathing in it. Perhaps filling a large swimming pool with it and swimming endless laps.

Lemon curd acts as a delicious filling for baked goods, and can also complement a number of other foods. Be creative! Add it to oatmeal, yogurt or toast; use it as a dip for apples or as a pastry filling.

Set aside 2 egg yolks and 2 large eggs.

In a medium bowl, beat the following ingredients with a hand mixer until light and fluffy:

6 tablespoons softened butter

1 cup sugar

Beat in the 2 eggs and 2 egg yolks one at a time. Beat for 1 more minute.

Stir in 2/3 cup freshly squeezed lemon juice.

Ok, so maybe this is where the "curd" part of the name comes from. The mixture appears slightly curdled here, but fret not!

Add the mixture to a medium saucepan and cook over low heat until it is smooth. Increase the heat to medium and cook, stirring constantly, until the mixture reaches 170 degrees F. This takes about 5 minutes.

Remove the saucepan from the heat and stir in 1 teaspoon of grated lemon zest.

Once it has cooled, scoop it into a bowl and press plastic wrap directly onto the surface to prevent a skin from forming. Store in the refrigerator for up to 3 days.

Click here for a printable recipe!

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