Monday, June 24, 2013

Quick and Easy Lemon Curd

I've been meaning to post this and the cake that this went into for welllll, a week now but I wound up with a gnarly migraine and could not sit at the computer to write this. All is well now and my brain no longer feels as if it is about to spontaneously combust. I used this in the middle of a lemon blueberry layer cake. That recipe is next up to be posted.
This curd is so good and doesn't use a double boiler, which is a good thing for me since all of my metal bowls, with the exception of one with a plastic shell and the one to my Kitchen Aid, disappeared when we moved two years ago and I keep forgetting to replace them. D'oh! I found myself using it as a dip with fresh strawberries this afternoon. I love this stuff!!!! It's great for between cake layers, filling cupcakes, trifles, toast, eating with a spoon... Just about anything works with a bit of curd. The name curd really sounds disgusting though huh? I believe something this tart, thick and luxurious deserves a better name!


For the curd you will need:
4 lemons, zested and juiced
1/2 cup lemon juice
1 stick butter, at room temperature
1 cup sugar
4 eggs
1/8 tsp salt

Zest and juice your lemons making sure no seeds get in. (add water to equal a 1/2 cup if lemons do not produce enough juice) Cream butter, sugar and zest. Beat in eggs one at a time. Beat in lemon juice and salt. Add everything to a 2 quart pan cook over a low heat, stirring constantly until thickened. Refrigerate. Keeps up to two weeks.

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