Sunday, January 25, 2015

6 egg yolk lemon curd

Something new happened to me recently. Those of you who have been reading my blog for a while know that I have a problem. Since I like to make a lot of ice cream (which uses up egg yolks), I am always looking for recipes to use up the whites. Would you believe me if I told you that I had the opposite problem recently? I made a batch of my champagne cupcakes with lemon champagne buttercream and found myself with 6 egg yolks to use up. And since discovering Jeni's ice cream recipes, I haven't had a use for the egg yolks.

I bought a few extra lemons at my last trip to the grocery store so I decided to make lemon curd with my 6 egg yolks. I still hadn't figured out what to do with the lemon curd (besides eating it with a spoon), so stick around and see what I finally made with it.

This lemon curd was rich, thick and tart - just the way lemon curd should be. Be sure to strain your curd before storing it because mine contained lemon pulp and cooked bits of egg yolk... not exactly the best thing for curd.

This was probably one of the easiest lemon curd recipes I've come across, so I hope you enjoy it.

6 egg yolk lemon curd
  • 6 large egg yolks
  • 1 cup sugar
  • ⅓ cup fresh squeezed lemon juice
  • ½ cup (1 stick) unsalted butter, at room temperature, cut into pieces
  • 1 teaspoon lemon zest (optional)
Directions
In a medium heavy saucepan, mix together the egg yolks, sugar, and lemon juice. Heat on medium low heat. Add the butter and continue to whisk until the sugar dissolves.

Keep whisking until the mixture thickens to the consistency of pudding.

Strain through a fine mesh sieve and cover with plastic wrap. If desired, add in lemon zest before storing. Place the curd in the refrigerator to cool until use. Covered lemon curd will keep for about 1 week.

Yield: About 1.5 cups

Source: Bakepedia

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