Lemon Curd

15 Aug

So I have a new favorite thing to make, I could honestly eat the whole batch in one sitting! It takes like 15 minutes to make and has only 4 ingredients. I made a Flourless Almond Cake, possible post about… if you want me to post it let me know! I had used 3 egg whites for the cake so I had leftover yolks and didn’t know what to do with them. I didn’t want to make some extravagant, multi-ingredient thing so I looked online for a while and found lemon curd 🙂 I’ve made it before for Lemon Tartlets (one of my boyfriend’s favorites now), but the recipe for the curd was different. I’ve messed around with the recipe a little and have discovered how I like to make it best. One of the recipes called for whole eggs and zest… the whole eggs did add volume, but left stray pieces of cooked whites and the zest made it weird to eat.

This recipe is foolproof, simple, easy, and will impress anyone who gets their hands on your little jar of sunshine. You can eat it straight (I often do), on toast, waffles and pancakes, as a topping for ice cream, a spread for crackers, or dressed up by putting into mini tart shells and topped with homemade whipped cream… all of which are easy and delish!

Here it is! It makes 3/4 cup and I’d say 1 tbsp per serving is good so about 12 servings depending on how big your tbsp is 🙂  Enjoy…

Ingredients:

2 lemons, juiced (you can also make lemon-lime curd and use 1 lemon and 1 lime, juiced)

3 egg yolks (feel free to try whole eggs if you want)

4-8 tbsp sugar

3 tbsp butter, cut into tbsp

Directions:

Get everything ready, juice, yolks separated, sugar in a bowl (with a tbsp measure out), and butter cut into 3 tbsp. On medium-low heat combine yolks and juice in a small saucepan and stir until well combined. Stir or whisk for a little bit longer until the mixture gets a little thicker (a few more minutes). Gradually add 1 tbsp of sugar at a time until you get the right sweetness. I made it once with only 4 tbsp of sugar, it was really tart, but I loved it! 6 tbsp consistently gives good results, but sweeten to your taste and don’t be afraid to test it during this process.

Next, once you’ve gotten the sweetness you like, add the butter 1 tbsp at a time, melting the butter completely into the mixture before adding more. Continue to stir until the curd thickens. You know it’s done with it sticks nicely to the back of a metal or wooden spoon. It will also thicken as it cools so don’t fuss too much about this.

   Or  

Put the lemon curd into a glass jar (or whatever Tupperware you have) and store in the refrigerator. I would say to eat this within a week… if it lasts that long!

*For mini tartlets you can use pie crust dough to make the shells. Spray a muffin tin with cooking spray, cut out appropriately sized portions of dough and press into the tin. Prick with a fork and bake according to package directions, or if using a homemade crust bake it like you normally would! Remove the shell, fill with lemon curd, and top with whipped cream and any other garnishes you desire!

NUTRITIONAL INFORMATION, per tbsp (12 tbsp total):

Calories: 56   Fat: 3g (2g sat)   Fiber: 0g   Protein: 1g   Sodium: 18mg

*This will easily replace your jam to spread on your morning toast 🙂

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