Monday, October 3, 2016
Fresh lemon curd is a delight to the palate. If you are a lemon fan, you will love this smooth velvety lemon curd. PLEASE don't even think about using bottled lemon juice for this. Fresh is the only way to go. If you make a cookie tart and fill it with lemon curd, top with a blueberry or raspberry; your guests will be delighted.
1 1/2 cups sugar
1/4 pound unsalted butter, softened
4 extra-large eggs
Juice of 3 to 4 lemons (1/2 cup)
1/8 teaspoon kosher salt
Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar. Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined. Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd should thicken just below simmer. Remove from the heat and cool or refrigerate.
Till next time.........