It is now officially spring, and I appear to have developed a sudden and intense craving for citrus, particularly lemon. As such, when I had leftover lemons from the limoncello I’m attempting (recipe to come as soon as it finishes infusing, which will likely be early next week), I decided to use them to make a double batch of lemon curd. (There were still enough left over to also make a batch of preserved lemons, recipe also coming soon.)
I can’t wait to use it all. 😀
Makes 1 cup of curd
- 4 T unsalted butter
- .5 c white sugar
- zest of 1 lemon
- .25 c fresh lemon juice (this was about 2.5 meyer lemons)
- 4 egg yolks
Melt your butter over medium heat. Remove from heat, and whisk in your lemon zest, sugar, and lemon juice. Then, add your yolks in one at a time, whisking until combined.
Turn your heat back on to medium low and stir constantly until your mixture thickens enough to coat the back of a spoon. Press your mixture through a mesh strainer into a clean jar, and refrigerate.
And then? Put it on pancakes! In crepes! Eat it straight out of the jar!