LEMON CURD
Steps:
- Whisk together yolks, zest, juice, and sugar in a small saucepan. Set over medium heat, and stir constantly with a wooden spoon. Cook until mixture is thick enough to coat the back of the wooden spoon, 5 to 7 minutes. Remove pan from heat. Add butter, 1 piece at a time, stirring until incorporated. Pass through a fine mesh sieve into medium bowl. Stirring frequently, let stand until cool. Place a sheet of plastic wrap directly on surface of curd to prevent skin from forming; wrap tightly. Store refrigerated in an airtight container for up to 2 days.
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Md Radone
[email protected]Yum!
Musiimenta Brian
[email protected]Great recipe! I made a few minor changes, like using Meyer lemons instead of regular lemons, and it turned out beautifully. The curd was thick and luscious, with a lovely tangy flavor. I'll definitely be making this again.
Kebba Drammeh
[email protected]This recipe is a keeper! It's so easy to follow and the lemon curd turned out perfect. I used it to fill a lemon meringue pie and it was a huge hit with my family. Definitely recommend.
Ameerah Kareem
[email protected]This lemon curd is amazing! I've tried many recipes before, but this one is by far the best. It's so smooth and creamy, with the perfect balance of sweetness and tartness. I love to spread it on toast, use it as a filling for pies and tarts, or even