All content copyright Katrina Hall 2008 through 2017

Friday, June 6, 2008

homemade lemon curd ( for the berries!)





There's something so satisfying about making lemon curd - much like making jam, although I tend to make lemon curd and then use it up right away.
I suppose it's because it's so useful that I like to have it on hand - I made a genoise jellyroll cake last August and used it as a filling, but it's wonderfully tangy on strawberries and blueberries, as well as the usual British passion - curd on bread, curd on English muffins - or curd straight from the jar.
To make:
6 T. unsalted butter
1 1/2 cups sugar
2 large lemons, zested and juiced
3 eggs
In a double boiler ( I use a heavy saucepan in a skillet of simmering water), melt the butter.
Add sugar, lemon juice and zest and stir until sugar is no longer grainy.
Beat the eggs in a bowl, and slowly add to the lemon mixture. Continue to stir over medium heat until the curd thickens. Remove from heat and pour into a jar or bowl. Cover with plastic wrap and place in fridge until needed. This should last several weeks, as long as you keep it in the fridge.
That was easy!

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