Hello Everyone! I know I normally post on Tuesdays, but unfortunately I was unable to make it happen. So, I come to you a day late, but with an amazing recipe. My little Catiebug and I made lemon cupcakes for easter. I wanted to add a filling to the cupcakes to make them a little extra special and that is when it came to me....Lemon Curd!! Now, I thought this was going to be pretty difficult...With a name like curd, it has to be. Right? Not the case at all. I rummaged through recipe after recipe until I came across one that seemed easy enough for me to tackle. Boy was I right! This was super easy, and it turned out AMAZINGLY yummy! We used it as a filling for cupcakes, but it can be used for all sorts of things. Spread it between two layers of a cake, put it on toast or sugar cookies, jar it up and give them away as shower favors!
*I do have to say, the recipe calls for 1 stick of butter and I ended up having 2 or 3 pats leftover. The curd had cooled completely and the butter would not melt anymore. It was fine, it still turned out perfect! And if you are like me and don't like to waste anything, just take the 5 leftover egg whites and scramble them up the next day, add feta cheese and spinach for a great, and healthy, breakfast!
I hope you try this recipe, it really is very simple and delicious.
5 egg yolks
1 cup sugar
4 lemons, zest-ed and juiced
1 stick butter, cut into pats and chilled
Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. Measure citrus juice and if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon. Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.