Monday, January 24, 2011

Lemon curd

1.5 times this

3/4 c lemon juice (from my backyard)
3/4 c sugar
4 eggs + 1 yolk
9 T butter (just a touch more than a stick) cut into pieces

Whisk everything together in a saucepan. Keep whisking over medium-low heat until it thickens, about 12 min. Pour into a bowl and put in the fridge for at least an hour. Use with cupcakes and bundt cake, and especially good just stirred into some whipped cream.

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