Gastro 101: Lemon Curd
12:07 am August 29th, 2013
by Nicole Lisson
- The Capitol Hill Times -
Nicole Lisson / The Capitol Hill Times
It seems like everybody around me is talking about how the end of summer is near. Kids are back in school, the weather is cooling down, and pumpkins are making an appearance at local supermarkets. Around this time, squeezing every last drop out of summer becomes imperative.
Lemon curd with its bright lemony flavor is like happiness in a jar. You can spread it on an English muffin for breakfast, make it into a tart, or eat it straight from the container – whatever you like. Also, lemon curd keeps for two weeks in the refrigerator, which means that you can savor a little piece of summer long after it has ended.
- 6 tablespoons unsalted butter, softened to room temperature
- 1 cup sugar
- 2 eggs
- 2 egg yolks
- 2/3 cup fresh lemon juice
- 1 teaspoon grated lemon zest
- 1. In a large bowl, beat unsalted butter and sugar with an electric mixer until creamy, about two minutes. Add eggs and egg yolks, then incorporate lemon juice (don't be alarmed by the curdled mixture, it will smooth out as it cooks).
- 2. In a heavy-based saucepan, cook mixture until smooth. Increase heat to medium, and cook, stirring constantly, until mixture thickens and coats the back of a spoon, about 15 minutes.
- 3. Remove curd from heat; fold in lemon zest. Press plastic wrap over the lemon curd and chill in the refrigerator.
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