Monday, March 14, 2011

Lemon Curd

Here's a quick lemon curd recipe.  You will use it in some of my other recipes but it's also really tasty on toast, biscuits, pancakes, home-baked gingerbread,  etc... You will need a double boiler or a metal bowl that can sit on the rim of a large sauce pan.

1 1/4 cups sugar
1 cup lemon juice
1/4 cup lemon zest
4 eggs
1 cup butter cut into 1 inch cubes

Fill a large saucepan with a few inches of water and boil.
Set a metal bowl or double boiler on top.

Add sugar and lemon juice to the bowl/double boiler and combine until well mixed.
Add the lemon zest and eggs, wisking well as you add them.
Continue to whisk while the mixture cooks.  You cannot let this cook undisturbed the eggs will coddle up on you.  So just keep on stirring/whisking until your curd is thick sort of like a thick creamy soup chowder.
Run the mixture through a sieve and discard any solids and zest.
Stir in butter then chill.

TO MAKE MANGO CURD:  Substitute mango puree for the lemon juice, keep lemon zest in.
TO MAKE IT GRAPEFRUIT:  Substitute grapefruit juice for lemon juice and eliminate the lemon zest.

You get the idea... you can make many kinds of fruit curd this way!!

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