Day 47 – Lemon Curd

Hello Yearlings!

I was on something of a lemon roll yesterday, and having zested a lemon I decided that I should hurry up and use it before it became unusable. Have you ever left a zested citrus fruit lying around? It gets rock hard and it’s not pretty so you really need to use them up as quickly as possible once you’ve zested them otherwise you’re losing a lot of their potential.

The Ingredients.

Combine the eggs, sugar and lemon zest in a medium saucepan. Whisk until it’s totally smooth, then add the lemon juice. You can add the butter here but I like to add it closer to the end so that it cools the mixture down.

Cook for about 7-10 minutes stirring constantly on low heat never allowing it to boil. This is when I like to add the butter, because it cools the mixture down and gives it a beautiful glossy finish.

Then pour it all through a fine mesh strainer and store in a clean jar for at least three or so hours before use to get it to the right consistency. Then you’re done, and you have delicious lemon curd that you can eat any time you want!

Ingredients:

6 Tbs Lemon Juice

6 Tbs Sugar

Lemon Zest, you can use only the zest of one lemon but I usually just zest them all

3 Large Eggs

1/2 Stick Unsalted Butter

This is actually a great lead in to what I plan on doing tomorrow! There’s going to be a lot of food on my blog what with Mardi Gras coming up tomorrow and Fat Tuesday. Be looking forward to that!

Lots of Love,

Maya