Lemon curd is somewhat a bright citrusy yellow custard . To make this lemon curd needs some large amount of lemons and egg yolks, that’s why we call it custard.. the more yolks we add.. the more creamier it gets. No.. no milk required but butter. You can’t really think about health and diet for while if you want to indulge this. Should we consider skipping dinner just for this luscious custard? Hmm.. I sure would!
Lemon curd can be served as a topping to your dessert.. cheesecake like I did from the previous post, doughnut, may be cookies , cakes or anything you desire. According to Lori Longbotham, “ this spread is very popular in Great Britain, where it is eaten on toasted bread or cake, on scones fresh out of the oven, in tart fillings, and in triffle.”
Adaptation:Lori Longbotham , Luscious Lemon Dessert
½ cup ( 1 stick) unsalted butter
¾ cup sugar
½ cup fresh lemon juice
3 Tablespoons finely grated lemon zest
Pinch of salt ( if using salted butter, please skip this)
6 large egg yolks
1- Melt the butter in a heavy medium saucepan over medium-low heat.
2- Remove the pan from the heat and whisk in the sugar, lemon juice, zest and salt. Whisk in the yolks until smooth.
3- Cook the mixture, whisking constantly, until it thickens and leaves a path on the back of a wooden spoon when a finger is drawn across it, do not allow the mixture to boil.
4- Immediately pour the lemon curd through a strainer into a bowl. Let cool to room temperature, whisking occasionally, refrigerate, covered, until ready to serve.
Storing: If not using immediately, store in a dry and clean glass jar or plastic container . Refrigerate up to a month and up to 3 months in the freezer.
Note:If somehow your lemon curd gets unspreadable, warm on the stove on low heat or microwave it just until just smooth and slightly warm again.