I've been wanting to try my hand at making lemon curd for a while now. I am all over anything citrus...especially lemony citrus!
So tonight was the night. Basic ingredients...lemons, sugar, butter and eggs. Couldn't be easier...right?
Well...it was easy but it took a while for it to turn to "curd". LOL And if I was a good or even a mediocre foody blogger, I'd have pics of the process, but..alas...I do not. Trust me, the prep was easy. The longest part was stirring. Stirring the curd.
Stirring. and Stirring. aaaaand Stirring.
walaah!! Lemon Curd!! YUM!
I suppose tomorrow I'll have to stop off at The Breadsmith and pick up a loaf of some bread worthy of the lemon curd!
Until then...it's in the frig. And the spatula was licked clean, so I can attest that it is super tangy and yummy!
If you'd like to try your hand at lemon curd, this is the recipe I used. Mainly because it didn't call for the double boiler method. It was really easy!
LEMON CURD (Barefoot Contessa)
* 3 lemons
* 1 1/2 cups sugar
* 1/4 pound unsalted butter, room temperature
* 4 extra-large eggs
* 1/2 cup lemon juice (3 to 4 lemons)
* 1/8 teaspoon kosher salt
Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.
Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.