Tuesday was a sour day – no motivation – no sun – blah from beginning to end. I tried to perk things up a bit with some bright yellow lemon curd.
so quick so creamy so tart
for pastry shells and cookies and spread on yesterday’s baguette
It must have worked because Wednesday is bright and sunny and delicious
sunny lemon curd
1 1/4 cup sugar
6 Tablespoons butter, cut into pieces
1 egg
6 egg yolks
juice of 4 lemons freshly squeezed
Put all the ingredients in a medium saucepan and stir to combine. Heat on medium/low stirring constantly until butter melts and mixture thickens (4-6 minutes). It’s done when it coats the spoon without running. It will continue to thicken as it cools. Remove from heat and pour into a heatproof container. Allow to cool to room temperature. Store in refrigerator. Will keep tightly closed in fridge for up to 2 months.
Tags: dessert, lemon, lemon curd
