Lemon Curd

Spring and warmer weather has finally arrived in Wisconsin. It always feels great to see sunshine, birds and green grass. And nothing says SPRING better than lemons. The bright yellow color of the rind and the fresh citrus flavor make your taste buds sing!

If you haven’t tried lemon curd before, it’s a “must try” item. Think of it as creamy, slightly sweet, lemon jam. “What do you put lemon curd on?” you might ask. It’s great on pancakes, waffles, pound cake, angel food cake, and for a British flair, try it on scones. It’s even great on a spoon, right out of the jar.

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It’s a perfect recipe to use up left over egg yolks from making Angel Food Cake. And lemon curd happens to go great with Angel Food Cake so it’s a match made in heaven. Now if you want to give this recipe a try, put down the bottle of lemon juice! For the love of curd, please do not use store-bought, bottled lemon juice. The fresh lemon juice in this recipe makes all the difference. Give it a try, enjoy!

Lemon Curd

Yields: 2 cups of curd

Ingredients:20180218_120707-1.jpg

  • 3 lemons (will use for juice and rind)
  • 1/2 cup fresh, strained lemon juice
  • Zest of 2 lemons
  • 1 cup sugar
  • 5 egg yolks
  • 1/8 teaspoon salt
  • 8 tablespoons of unsalted butter (1 stick)

Directions:

1.) Combine sugar, yolks, lemon juice, salt and zest in top of double boiler. Cook at medium-low heat, whisking frequently for 10 minutes or until mixture coats the back of a spoon.

2.) Stir in butter, 1 tablespoon at a time until well incorporated. Remove pan from heat.

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3.) Let mixture cool off the stove; it will continue to thicken as it cools. Cover lightly with plastic wrap so it touches the surface of the curd. This prevents a skin from forming on the top. Once fully cooled, store in tightly sealed jar in the refrigerator.

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Notes and Tips:

  • Use fresh lemon juice for the best flavor.
  • To get the most juice from your lemons, give um a squeeze! Place lemon on counter and “roll out” a few times. Or you can microwave the lemon for 10 seconds.
  • If you want super smooth curd, feel free to run mixture through a fine, mesh strainer for a silky consistency.
  • If your curd curdles slightly, you may be able to save it by straining out the cooked egg bits.
  • Store curd in tightly sealed container in the refrigerator for up to one week.

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Creme Brulee

Creme Brulee. It sounds fancy and complicated but in reality it’s made with only a few simple ingredients! I first tasted it when I was traveling in Paris a year and a half ago. My brother and I were sitting down to our last meal in the city and he ordered creme brulee as a dessert thinking it was custard (as in ice cream). When it came in the tiny dish with the torched sugar on top, it was safe to say he was temporarily disappointed. He stepped away from the table for a minute and I snuck a taste. I was immediately hooked. I went back for a few more bites and before I knew, there was only one bite left. Oops! I thought I would try and relive the memory and make creme brulee at home!

creme brule on plate

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