Lemon curd is a bit like a custard, but it has intense flavor and is usually not eaten by itself. It can be put on toast or scones, used as a tart filling, put between layers of cake, or added to yogurt or ice cream. Monday I will post a cookie recipe that uses lemon curd. You don’t want to miss it!
I have not made lemon curd very many times, but every time I tried it I ended up with lumps of egg white in it. The curd can be strained, but that wastes some of it.
Luckily, I found this foolproof method that eliminates the bits of cooked egg white and leaves the curd smooth and creamy, just like it should be.
- 6 Tablespoons Earth Balance sticks or soy free tub margarine (or butter)
- 1¼ cups sugar
- 3 large eggs
- ½ cup fresh lemon juice
- 1 Tablespoon lemon zest
- With your mixer, cream together the margarine and sugar. Beat in the eggs, one at a time. Add the lemon juice and zest and mix to combine.
- Pour the mixture into a heavy sauce pan.
- Heat over medium low heat, stirring almost constantly until smooth and thickened, about 15 minutes. Do not boil. The mixture should coat the back of a spoon.
- Cool, then refrigerate. The curd will thicken as it cools.
Submitted to: Tasty Tuesdays