For those of you who cannot get enough of the fresh and sassy flavor of lemon, we give you lemon curd. This thick sauce is perfect for using in cakes for fillings or in tarts. It’s just the right flavor when you need a lemon fix. Let me know what you end up using it for!
Lemon Curd
Makes: 1 1/3 cups
· ½ cup fresh lemon juice
· Zest of 2 lemons
· ½ cup granulated sugar
· 3 large eggs
· 6 Tbsp. butter, cut into quarter pieces
Whisk juice, zest, sugar and eggs in a 2-qt, non-reactive saucepan. Stir frequently continually over medium heat until bubbles first appear on surface, about 5 minutes. Reduce heat to low and stir pieces of butter into curd a few at a time, adding more as they melt away. When all butter has been incorporated, remove from heat. Transfer lemon to a glass bowl, cover with plastic wrap (immediately next to curd surface) to avoid a skin. Chill at least 1 hour. May be refrigerated up to 1 week.
