I made lemon curd last night for the first time. It was really easy to prepare, as it only required 4 ingredients and about 20 minutes of my time. The best part? That the lemons came right from my parents backyard! This recipe will serve 4-6 as a garnish.
Ingredients:
5 egg yolks
1/2 cup sugar
4 Meyer lemons, zested and juiced
1 stick butter, cut into pats and chilled
Fill a saucepan with water and bring to a simmer. Combine egg yolks, sugar, zest, & 1/3 cup lemon juice in a medium size metal bowl and whisk until smooth. Once water starts to simmer, reduce heat to low and place bowl on top of saucepan. Whisk for 8 minutes, or until thickened. Remove from heat and stir in one butter pat at a time, allowing each to melt before adding the next. Store in a jar and place a layer of plastic wrap directly on the surface of the curd. (This prohibits a layer of skin from forming.) Refrigerate and store for up to two weeks. Serve over pound cake, scones, or even a simple slice of toast.
