Lemon Curd & Site Update

First off, I'm working on some slight site updates. I've tinkered with the size of the page, and made the photos bigger and easier to read. I've also simplified the mobile site. In an effort to declutter, I've pulled some widgets, but have added a "Stumble Upon" option to individual posts.

I'm also still in the process of adding clickable "PRINTABLE RECIPE" links to the old posts. It will take a while, but hopefully by the end of the year, every post will be resized and have a link to a printable recipe.

Anyway...

Lemon curd is a simple fruit spread, popular in England to be served with scones & shortbreads. Tart and luscious, with a creamy satin texture, lemon curd is also the primary base for the immensely  popular lemon-meringue pie.

Though curd is made from egg & sugar like custard, curd has a higher proportion of juice and zest, which makes the flavor more intense. Adding butter gives the curd a super smooth texture, but, like custard, however, great care must be taken in cooking the mixture to prevent the eggs from scrambling.

This recipe takes only 15 minutes, and tastes infinitely better than the storebought jars of curd, which are also usually fairly expensive. Yielding only a single cup, this curd will keep in the refrigerator for about a week. Use it to make tarts, fill cookies or cupcakes, as a pie or cake filling, or simply spread it on your choice of bread.

Lemon Curd

adapted from Martha Stewart & David Lebovitz via Kitchen Confidante

PRINTABLE RECIPE

Ingredients:

3 egg yolks, room temperature

1 whole egg, room temperature

3/4 cup granulated sugar

1/2 cup fresh-squeezed lemon juice

Zest of 2 lemons

4 Tbsp unsalted butter, cut into cubes

Whisk the egg yolks and whole egg together in a small saucepan until combined. Whisk in the sugar, lemon juice and zest, whisk for about a minute or until creamy and well-blended.

Place saucepan over medium heat and cook, whisking CONSTANTLY, for 8-10 minutes or until the curd thickens and coats the back of a wooden spoon. 

Remove from heat and stir in the butter, one cube at a time. Strain the custard, cover with plastic wrap, and chill for at least one hour.