Wednesday, April 27, 2011

Lemon Curd



I love all things lemon - especially desserts - here is a basic lemon curd recipe that can be used to pair with scones, as filling for a cake, or in a tart - like I did here. All I did was bake a pre-made pie crust and fill it with the curd. I then topped it with some fresh berries.

3 eggs
3/4 C sugar
1/3 C fresh lemon juice
2 TBSP lemon zest
4 TBSP butter, at room temp - cut into small pieces

1. Combine eggs, sugar, and lemon juice. Whisk until smooth. Over a double broiler with simmering water whist mixture for about 10 minutes until it is thickened and coats a spoon.
2. Remove from heat, stir in lemon zest and butter. Cool to room temp before using and store in refrigerator for up to 7 days.
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