I recently wrote a guest post for Glutenvy Girl,wherein I used 3 egg whites. That meant I had 3 egg yolks to use. I had some lemons on hand, so I made lemon curd.
I needed:
3 Egg yolks
2 Meyer lemons
1/2 stick butter
1/3 cup sugar
Whisk the egg yolks and sugar together in a metal bowl until they are creamy.
I’m not much of one for measuring, so I squeezed the juice from the lemons directly into the sugar and egg yolk mixture through a strainer.
I zested the lemons right into the mix as well. Note: I probably should have done this before squeezing them out, I think they would have been easier to zest!
Then set the metal bowl on top of a pan with about an inch of boiling water in the bottom, to make a double boiler.
Stir the mixture while it bubbles, making sure to continually scrape the sides. Do this until it gets thick enough to coat the back of a spoon. Once it has thickened up, remove it from the heat, and add the butter bit by bit, melting it into the mixture. Pour all of the lemon curd into a container, and keep it in the refrigerator.
You now have a delicious spread to put on yogurt, toast, waffles, pancakes, or really anything you want to add a fresh, lemony flavor to!
I first had it on pancakes (I used Pamela’s Pancake mix) with powdered sugar. Mmmmm!
Happy eating!
What a great idea for topping pancakes as well!
Thank you! It’s kind of a refreshing change for spring and summer from heavy syrups!
Love your lemon tree.. you are so very lucky to have those gems!! The tart looks great. Do you have the Book Once Upon a Tart?? So many fantastic tart riecpes, amongst others, in there.. From a bakery in NYC I believe. Love the combo of the choc and lemon.
Thanks Vera and BobBon for always being such suroppters….let me here from more of you, especially if you haven’t posted a comment ever before! xoxoxo,Deb
Oh yummie, I love lemon. This looks great!
Thanks! It is super addicting. I keep thinking up more ways to use it!
Sara that is a beautiful tart and never thuhgot about lemon and chocolate together before. You have a very nice view outside as well. I sure would like to look at a lemon tree right now! I have never had a Meyer lemon so I can add this to my food quest. Hopefully my Whole Foods will have them.
I look forward to rideang your BLOG;I pull it up almost every day. Sometimes I think of a response to something you posted while going through my day but I just don’t take the time to go back and leave a comment. I’ll work on that! Have a great weekend. Love, Vera
I’ll have to try this! It’s nearly the same as Hollandaise sauce (without the sugar) that we use with foods like artichokes and fish. There’s just something so refreshing about lemon, yum.
I think it may be even easier than Hollandaise! I’ve made scrambled eggs before while trying to make it…
But lemon curd hasn’t given me any trouble.
I nominated you for a Liebster Award! http://cookeveryday1.wordpress.com/2012/04/12/liebster-award-7/
OH YUMMMMMMMM! This looks wonderful and I see myself making this soon!
Thanks! It’s super tasty on a lot of different things- a nice change from jam or syrup!
Is this thick enough to use as a filling for a double layer cake? Has anyone tied this as filling?
I’m not sure. I would imagine so. I put it to toast sometimes and it has the consistency of apple butter I would say. Hope that helps!
Thanks everyone for the coitnmmelps!Donna – I don\’t have that book, I do have Dorie Greenspan\’s baking book which has a lot of tart recipes.Girl Japan – I didn\’t plant this one, it\’s pretty old. We did plant another little lemon tree last year, it\’s produced exactly one lemon so far this season.Robin Sue – I think Whole Foods would have them, I\’ve seen them at Trader Joe\’s before too, not sure if you have one of those in your area.
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