Friday, July 3, 2009

Lemon Curd

Not quite baked, but definitely sweet!

It doesn't really get much better than fresh lemon, and I just found a fantastic recipe on the Saveur website for curd that is as delicious as it is easy to make. I made only a small amount this first time, I'm going to make it again later this week and try to incorporate it into a cake or pie. There is seriously nothing I love more than a lemon dessert, and this recipe will be so versatile for so many other things in the future.

Here's what you need to do:

In a heatproof bowl, whisk together 1/3 cup fresh lemon juice, 1/2 tsp. lemon rind (I used way more than that and it was awesome), 6 tbsp. sugar, 2 egg yolks, and 1 whole egg until well combined.

Set the bowl over a pot of simmering water over medium-low heat and whisk constantly until it has thickened, about 8 to 10 minutes. It should be able to coat the back of a wooden spoon.

Whisk in 5 tbsp. cold butter, cut into small pieces, a few pieces at a time until smooth.

Transfer to a clean bowl and cover with plastic wrap so a skin doesn't form on the surface, and set aside to cool.

Can be refrigerated for up to two weeks, but I doubt it will last that long! This recipe makes about 1 1/4 cups.

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