Homemade lemon curd
Rich lemon curd
Ingredients:
3/4 cup granulated sugar
1/3 cup unsalted butter, at room
temperature
2 eggs, at room
temperature
3 egg yolks, at room
temperature
1/8 tsp salt
2/3 cup lemon juice
Directions:
1. Beat sugar with butter, eggs, yolks
and salt in a medium saucepan, with
an electric mixer on high, until creamy,
about 1 min. Beat in lemon juice.
(Mixture may curdle but will
smooth out during cooking.)
2. Set saucepan over medium-high. Cook,
whisking constantly, until curd is thickened
and smooth and coats the back of a spoon,
3 to 5 min. Serve warm or store in jars.
Refrigerate up to 5 days. Makes 2 cups.
Per tbsp: 47 calories,
1 g protein, 5 g carbs, 3 g fat, 14 mg sodium.
Three ways to switch it up:
1. Lime curd
Instead of
lemon juice, use lime juice.
2. Clementine curd
Reduce
sugar to 1/2 cup. Reduce lemon
juice to 1/4 cup. Stir 1/2 cup
clementine juice and 2 tsp
cornstarch into lemon
juice. Cook, whisking, until
mixture comes to a gentle
boil. Continue with recipe.
3. Grapefruit curd
Reduce
lemon juice to 1/4 cup. Stir 1/2 cup
grapefruit juice and 2 tsp
cornstarch into lemon juice. Cook,
whisking, until mixture comes to
a gentle boil. Continue with recipe.
Five ways to use it
Citrus meringue tarts
Bake
individual tart shells according
to package directions. Fill
shells with any curd. Top with
mini-marshmallows. Bake at
350F until marshmallows are
lightly golden, 3 to 5 min.
Gourmet pancakes
Serve rich lemon curd over homemade
blueberry or raspberry
pancakes.
Yogurt parfait
Spoon some
curd into a small bowl. Layer
with Greek yogurt and granola.
Citrus cream
Fold lime curd
(recipe on previous page) into homemade whipped
cream. Serve over blueberry
pie, scones or gingerbread.
Lemon gelato
Freeze rich lemon curd until firm.
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