Saturday, September 19, 2009

Lemon curd

You know, for some reason I thought lemon curd was really hard to make. It's not. And is so, so tasty.

adapted (doubled, really) from Baking Bites

2/3 cup strained, fresh lemon juice
4 tsp fresh lemon zest
10 tbsp sugar
2 large egg, room temperature
1 tsp vanilla extract

In a small sauce pan, over medium heat, combine sugar and lemon juice. Add zest and stir until sugar is dissolved completely.
In a medium bowl, lightly beat egg. Whisking constantly (or with an electric mixer on low), very slowly stream the hot lemon-sugar syrup into the egg. Beat for 2 minutes (only 1 if you’re using a mixer), then transfer back into the saucepan by pouring the mixture through a strainer.
Cook over low heat, stirring constantly, until the curd just comes to a boil. Remove from heat and stir in vanilla.
Transfer to a small airtight container and store in the fridge.

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