This fresh pot of lemon curd will not only taste wonderful in your lemon tarts, but also make the house smell fragrant. It’s simply divine.
Lemons are obviously a key ingredient in this recipe; however, it also calls for sugar, egg yolks, coarse salt and unsalted butter. There are only three directions to making this delicious mix. Get a medium saucepan and whisk in all ingredients, but leave out the butter for now. Once you’re done whisking you can add the butter, and put the pan over a medium to high heat. Continuously whisk these ingredients until butter has melted, and the mix becomes thick. Test this by seeing if it coats the back of a spoon. When ready, get out a sieve, and pour the mix through it, into a glass bowl. Cover your curd with plastic wrap. Once covered you can chill it until it’s cool.
This is a simple delight that also packs a few health benefits. Did you know that according to Webmd, “Lemon contains antioxidants called bioflavonoids.” It has a wide variety of health properties. In fact, it’s been used to treat a wide variety of ailments like scurvy, the common cold, the flu and kidney stones. Lemons are also excellent at helping reduce fluid retention. Add this lemon curd to your tarts; enjoy a dessert that comes with an extra added health punch.
- 1 cup sugar
- 1 tablespoon finely grated lemon zest
- 2/3 cup fresh lemon juice
- 8 large egg yolks
- 1/4 teaspoon coarse salt
- 10 tablespoons unsalted butter, cut into 1/2-inch pieces
- In a medium saucepan, whisk together all ingredients except the butter.
- Add butter and heat pan over medium-high heat, whisking constantly. When butter is melted and mixture is thick enough to coat the back of a spoon, it is done (approx. 5 minutes).
- Pour mixture through a fine sieve into a glass bowl, to remove any possible yolk specks and lemon zest. Cover with plastic wrap, making sure to place the wrap on the curd to prevent a skin from forming. Chill until cool.