Tuesday, March 22, 2011
The Easiest Lemon (or Lime) Curd EVER
No more double boiler, no more slowly incorporating butter, no more fear or little cooked bits of egg, no more straining.
I'd seen this method used before and it hasnt failed me yet.
I started out with what I thought were a bunch of lemons (home grown from my parent's neighbors) and it ending up being mostly limes. So I went ahead and used all the lime juice for this curd.
Lemon (Lime) Curd Ingredients:
1/2 cup lemon (or lime) juice
2 tsp of finely grated zest
1 cup granulated sugar
6 tbs unsalted butter
I made a double batch, so my mixture will look bigger.
Cream your butter, add sugar and zest (I didn't use zest because I forgot to zest the limes in my juicing frenzy) and mix well.
Add your eggs in, one at a time, mixing well after each addition.
Throw in your lemon juice and a pinch of salt. Mix, mix, mix.
At this point it will look all curdled and gross. Don't worry.
Pour the mixture into a pot and cook over low-medium until thick, stirring constantly. I'll be honest, I always put it up to medium because I'm super impatient. As it heats it will start to thicken. You'll know it's ready when the curd coats the spoon and stays in place when you run your finger (or another utensil) down the center.
You can keep this in the refrigerator for several days or break into small batches and freeze.
It's great by itself, as a filling for cakes, cupcakes or tarts, on toast, paired up with fruit, mixed into freshly whipped cream or a million other things.
I'm going add it to strawberry shortcake. That is, if I can stop eating it straight out of the fridge.