This tart and creamy lemon curd is SO delicious. And, it’s very quick to make. You’ll never buy store-bought again. It’s perfect with fruit, pound cake, ice cream, angel food cake, or sticking your finger in it and licking when nobody is looking.
If you can make pudding, you can make lemon curd.
¾ cup fresh lemon juice
1 TBSP grated lemon zest
¾ cup sugar (sugar is adjustable to taste)
½ cup unsalted butter and dash salt – OR – ½ cup salted butter (Don’t add any additional salt)
PREPARATION: In a 3 qt saucepan, combine lemon juice, lemon zest, sugar, eggs and butter. Cook while whisking over medium/low heat until thick and bubbly. (About 6 min) Let it simmer for another 2 minutes or so, whisking constantly. (If you walk away, I promise you will have to strain your curd. So don’t do it.) Cover and refrigerate. Will keep about a week.
Lemon curd is SOOOOO good on angel food cake, used as a filler for blueberry muffins, drizzled over pound cake, and anything else you can think of.
OK, I have to tell you the story behind my favorite (and only) juicer. When we lived on Stanley Lake in Friendsville, PA, my neighbor and very dear friend Debra was always nagging at me to get a juicer. I had no need for one, wasn’t interested, blah blah blah. Well . . . we were at this neat little store one day and I spotted the vintage juicer (pictured above). I loved it . . . and had to have it. So, I spent the $8.00 and we took it home. I walked out on the back deck and hollered across the yard, which was common for Debra and I to do since our houses were only 50′ apart and our doors and windows were always wide open so we could hear each other bellowing. Me – “Deb, Deb, I bought a juicer! Come and see! Deb, come see my new juicer!” She came running out of the house squealing and all excited, saying, “You did? You finally bought a juicer?” Me – “Yep, and I pulled this old thing out from behind my back. She was NOT impressed. I was though, and will never forget the story. It’s a great memory.
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By Tika for CHEW WANNA EAT?