Saturday, March 17, 2007

Lemon Curd

I have to admit I've never had lemon curd before, but as far as I can tell this turned out great. It reminded me of lemon meringue pie - which was delicious on top of our morning scones. It is such a bright and lively way to start our morning. Even Gabriel enjoyed dipping his scone - among other things - into this tart sauce.
Lemon Curd
adapted from allrecipes
1 1/2 eggs, beaten
1/2 cup sugar
1/4 cup fresh lemon juice
2 T butter
1 heaping teaspoon grated lemon peel
Combine the eggs and sugar in the top of a double boiler. Add in butter and whisk until melted. Add in the lemon juice and lemon peel. Cook over simmering water for 15 minutes or until thickened, whisking often. Make sure to keep the water at a simmer and not a boil. Cooking gradually will help avoid cooking the egg too quickly ending up with specks of egg throughout the sauce. If this does occur simply strain once thickened.
This made close to a cup of lemon curd. It will keep for about a week in the fridge.
Cover with a piece of plastic wrap so a skin does not form on the surface.
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