I have the sweetest (traveling) husband in the whole world. He takes such an interest in what I’m cooking and blogging. Maybe he’s just a little worried about what he’ll have to eat! I told him I’ve been looking for the right time to make lemon curd. He asked “what is a lemon turd?” Should I tell him that it’s a ‘curd’ not a ‘turd?’ Lemon curd is a strange name and sounds like something that came out of the wrong end of a lemon. But it tastes pretty fantastic. I’ve seen lemon curd in the jelly and jam section of the grocery store. I’ve never bought it, nor have I tried it until now.
If you’re been reading SRFD for a while you probably know I have a small lemon obsession so naturally this sweet spread would appear sooner or later.
To tell the truth it tastes just like lemon pie. I guess it’s easy to see why … eggs, sugar, lemon juice, butter and zest.
I know. That was way too easy! Cool the lemon curd for at least 10 minutes then cover and refrigerate until chilled.
- 3 eggs, lightly whisked
- 1 cup granulated sugar
- dash of salt
- ¾ cup lemon juice (about 4 large lemons)
- ½ cup unsalted butter, cubed
- zest of 2 lemons
- Zest two lemons and set aside. Juice 4 lemons or enough to make ¾ cup juice. Strain pulp and seeds before measuring.
- In a medium heavy bottom saucepan whisk together the eggs, sugar, salt and lemon juice until blended. Add butter and lemon zest. Cook over medium heat stirring constantly with a wooden spoon until the curd is thickened and coats the back of the spoon.
for full recipes please see : www.savingdessert.com