When life hands you lemons, don’t just make lemonade, make lemon curd!…. Fresh lemons are a must in this recipe and they give it unbeatable flavor. When lemons are so plentiful in the marketplace, this is the time of year to make it. For a lime-curd variation, substitute lime rind and juice.
Curd is a common tea-time treat, usually slathered on toast or scones. It is so versatile. British cooks also use it as a filling in trifles, tarts and cakes. Lemon meringue pie is, essentially, lemon curd wearing a crown of meringue.
Traditionally curds are made with egg yolks and plenty of butter. This recipe uses whole eggs and cornstarch, then you stir in a couple of tablespoons of butter at the end to achieve the velvety texture expected from curd, but with less fat and fewer calories. Homemade curd will keep in the refrigerator for up to one week, you also can freeze it in a lidded container or zip-lock bag. Thaw frozen curd in the refrigerator and use it within one week of thawing.
YIELD: 2 1/2 cups
- 1 cup plus 2 tablespoons sugar
- 1 Tablespoon cornstarch
- 1/8 teaspoon salt
- 1 cup fresh lemon juice, from about 5 medium lemons
- 3 large eggs, lightly beaten
- 2 Tablespoons butter
- 1 teaspoon grated lemon rind
1. Combine sugar, cornstarch and salt in a medium heavy saucepan, stirring with a whisk. Stir in juice and eggs; bring to a boil over medium heat, stirring constantly with a whisk. Reduce heat, and simmer 1 minute or until thick, stirring constantly. Remove from heat; add butter and lemon rind, stirring gently until butter melts.
2. Spoon mixture into a medium bowl to cool. Cover and chill at least 6 hours or overnight (mixture will thicken as it cools).
I had a plan in mind when I made this curd. Be sure to stop back next week to see what I did with it…….
Serving size: 1 Tablespoon Calories, 35; Fat, 1 g. Carb., 6.4 g.
SOURCE: Cooking Light Annual Recipes, 2007