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| Name: | Lemon Curd | Contributor: | Martin Golding |
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| Description: | A simple and delicious spread for sweets or topping for puddings from Nigella Lawson "How to Eat" | Posted: | 2006-12-22 |
| Key words: | lemon cranberry | Category: | Desserts |
| ID: | 805 | Updated: | 2006-12-22 15:26:46 |
| Ingredients: | 4 eggs
4 egg yolks 1 1/2 C sugar 7/8 C (1 3/4 sticks, 7 oz by weight) unsalted butter 4 lemons, zest and juice of |
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| Preparation: | Original method:
Beat eggs, yolks and sugar together until the sugar dissolves. Add the butter, lemon juice and zest. Heat gently in a pan on low heat, stirring constantly, until the mixture thickens. Strain if desired [waste of good zest, if you ask me]. My method: Cut the butter in 1/2-3/4" cubes Blend the zest, juice and sugar to finely mince the zest. Add the eggs and egg yolks and blend until smooth. Put into a saucepan, add the butter, and whisk over medium heat until thickened. |
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| Notes: | Replacing the sugar with Splenda(tm) makes a credible lowcarb lemon curd.
Replacing half the lemons with a cup of cranberries (that looks like an unreasonable amount of cranberries, but I did it by weight: two lemons were 5.4 oz, which is slightly more than a cup of cranberries, and it worked) makes an intriguing cranberry-lemon curd, suitable for the season. |
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