Lemon Curd – TeaTime Magazine




Lemon-Curd

This lemon curd is perfect as a spread for scones or for use as a filling.

Lemon Curd

  • 3 large eggs, lightly whisked
  • 3 large egg yolks
  • 1 cup plus 2 tablespoons sugar
  • 2 tablespoons fresh lemon zest
  • 1 cup plus 2 tablespoons fresh lemon juice
  1. In a medium bowl, combine eggs and egg yolks, whisking lightly.
  2. In the top of a double boiler over simmering water, combine sugar, lemon zest, lemon juice, and egg mixture, whisking to blend. Cook until thick, approximately 20 minutes, stirring often.
  3. Remove from heat and strain through a fine-mesh sieve into a plastic container. Cover top of curd with plastic wrap to prevent curd from forming a skin while cooling. Let cool to room temperature. Refrigerate until cold.
  4. Store in an airtight container in the refrigerator for up to 2 weeks.

• If you want the curd to be shinier, add 2 tablespoons butter while the curd is still hot, whisking to combine.

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