This weekend I made a great recipe for lemon curd that was super easy and does not involve a double boiler, strainer or lumps!
1 cup sugar – i used vanilla sugar which added a real nice lemony vanilla flavor!
2 large eggs
2 large egg yolks
2/3 cup fresh lemon juice – i used meyer lemons because i had them from the market last week,
1 tsp. grated lemon zest – um, i used all the zest from the three lemons it took to get my juice. what, like i’m gonna waste perfectly good zest!
In a large bowl, beat the butter and sugar with an electric mixer, about 2 min. Slowly add the eggs and yolks. Beat for 1 min. Mix in the lemon juice. The mixture will look curdled, but it will smooth out as it cooks.
In a medium, heavy-based saucepan, cook the mixture over low heat until it looks smooth. (The curdled appearance disappears as the butter in the mixture melts.) Increase the heat to medium and cook, stirring constantly, until the mixture thickens, about 15 min. It should leave a path on the back of a spoon and will read 170°F on a thermometer. Don’t let the mixture boil.
Remove the curd from the heat; stir in the lemon zest. Transfer the curd to a bowl. Press plastic wrap on the surface of the lemon curd to keep a skin from forming and chill the curd in the refrigerator. The curd will thicken further as it cools. Covered tightly, it will keep in the refrigerator for a week and in the freezer for 2 months.
I’m not gonna lie- this was so dang good! It made about two cups and we devoured some of it with breakfast while it was still warm. Warm lemon curd…um…yeah, might be one of the worlds tastiest things out there. The rest is in a jar in the fridge, which I’ll admit taste pretty darn good by the spoonful as I wander around the house wondering what the heck I’m gonna do when the jar is empty
I also worked on my stuffed creatures some more! For the last few weeks I’ve been coloring them in a bit for added color and dimension. Aw look, it’s a slightly drunk looking babbit!