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Lemon Curd


Keep a jar of this in the fridge! It make an "instant dessert" on top of ice cream, berries, cake, cheesecake, inside cupcakes or on a shortbread cookie. sometimes you just need an espresso spoonful!

10 egg yolks
2 cups sugar
5 lemons, zested and juiced (2/3 c. juice)
2 sticks 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. 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. Store in a clean glass jar. Refrigerate for up to 3 weeks.

Comments (1)


If you are a lemon lover and I certainly am...this lemon curd is to die for!! As Palma well knows I started eating it out of the jar allowing myself a tablespoon a day. For Easter I whipped a cup of heavy cream , folded it into at least 2 cups of this fantastic lemon curd and served it with berries. It was just about all gone!! I'll be making some later again today!

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