| Ingredients: 1 cup granulated sugar 2 tbsp lemon zest 6 egg yolks 1/2 cup lemon juice 1/2 cup unsalted, cold butter Directions: 1. First, separate the egg yolks from the egg whites. Save the egg whites for eggs in the morning or anything else! 2. Using a cheese grater, zest the lemons and squeeze out the lemon juice. Mix together the sugar and lemon zest. 3. Add the egg yolks into a pot and whisk lightly. Then, add in your sugar and whisk in vigorously until fluffier and paler in color. Gradually, add in the lemon juice. 4. While on low, constantly mix until thick enough to coat the back of a spoon. It should cling on without falling off the spoon. 5. Add the lemon curd to a resealable jar, and keep in fridge. Make sure the cover is pressed against the surface to prevent a film from forming. 6. Serve on ice cream, in cream puffs, or even eat it by the spoonful! |
Sunny's Food Blog 