Lemon Curd Recipe

What do you do with 24 egg yolks left over from a gigantic wedding cake?

Make yummy, tangy, sweet, yellow lemon curd.

Lemon Curd
makes about 2 cups

1 cup sugar
2 Tbsp. cornstarch
2/3 cups water
1 Tbsp. finely shredded lemon zest
6 Tbsp. fresh lemon juice
6 beaten egg yolks
1/2 cup unsalted butter, cut into small pieces

Mix sugar and cornstarch together in a medium saucepan. Add water, lemon zest, and lemon juice. Cook and stir over medium heat until slightly thickened and bubbly.

Slowly stir half of the lemon mixture into the egg yolks. Then return all the egg mixture back into the saucepan. Cook, stirring constantly, until mixture comes to a gentle boil. Cook and stir for 2 minutes more. Remove from heat and stir in butter pieces, completely incorporating melted butter.

Cover curd with plastic wrap and chill for at least 1 hour, or up to 48 hours.

Recipe adapted from Better Homes and Garden Cookbook.

Here are some ideas of what to do with it once you’re done…besides just spooning it into your mouth.

Lemon Tassies
Lemon Meringue Cupcakes
1-2-3-4 Lemon Cake

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