What’s in a name? Lemon Curd may not sound very delicious, but let me tell you. It is. It is it is it is! I made this curd in preparation for this weekends baking adventure! And It is lick-the-bowl good.
I have put off baking all this week because of my big project tomorrow and Saturday. And also because of my trip to Vegas coming up. One delicious million calorie treat a week will do. And, because it just happens to be my Birthday on Saturday! And of course, like any other baker I will be making my own cake, with the help of a friend. When you’re the one who likes to bake you usually find yourself baking for, well yourself, most of the time. And I think I consider myself a pretty picky baker. I like to do things just so, and my own way. I work tomorrow and half a day Saturday so I had to begin the baking adventure tonight. The cake will be a surprise, but this is just a sneak peek!
Lemon Curd is delicious in a sponge roll cake, angel foodcake or added to a cheesecake.
Recipe from Joy Of Cooking 75 Anniversary Edition
- 3 large eggs
- 1/3 cup sugar
- Grated zest of 1 (one) lemon
- 1/2 cup fresh strained lemon juice
- 6 tablespoons butter cut into small pieces (3/4 stick)
- 1/2 tsp. vanilla
- Whisk together eggs, sugar and lemon zest in medium saucepan until light in colour.
- Add lemon juice and butter
- Cook, whisking over medium heat until the butter is melted. Then whisk constantly until the mixture is thickened and simmers gently for a few seconds.
- Place a medium mesh-sieve over a bowl and scrape the filling using a spatula into it. Strain the filling into the bowl.
- Stir in vanilla. Let cool, cover and refrigerate to thicken.
This keeps refrigerated for about 1 week.