I love lemon curd, but for some reason didn’t think of making it myself until a year ago when I found myself with a dozen egg yolks left over from a big merengue I was making. So many of my recipes are created out of the leftover ingredients of other cooking endeavors, but I am sure this is the case for everyone who doesn’t want to waste perfectly good produce.
After making a nice batch of Macaron last week, I have had a half a dozen egg yolks sitting in a tub in my fridge awaiting a purpose. Since my parents were coming over, I figured I would make them into a quick dessert for them. I served these lovely desserts after Fresh Pea Soup and Chard and Italian Sausage Pizza.
This recipe makes enough pudding for four, but makes a bit more curd than is needed to top the four custards. Use it to top toast or yogurt, or sneak giant spoonful’s while drinking tea as I am shamefully known to do.
The custard is fairly flexible. When I have a lot of egg yolks, I make it with three egg yolks, but when I don’t, I just whisk 2 eggs and put them in instead.
1/2 cup granulated sugar
3-4 egg yolks
1/2 cup fresh lemon juice (juice of 2 large lemons)
zest of one large lemon
6 tbsp. unsalted butter, in 6 pieces
- Mix sugar, zest, lemon juice, and egg yolks in a small sauce pan. Cook on low heat until thickened, whisking constantly.
- Add in 6 tbsp. butter and whisk to thicken a bit more.
- Transfer to a lidded jar and chill. Don’t worry about cleaning the pot.
1/3 cup sugar
2 tbsp. cornstarch
2 cups milk
1/8 tsp. salt
3 egg yolks or 2 eggs, whisked together
2 tbsp. butter
2 tsp. lemon juice
- In the same pot, combine sugar, cornstarch, and salt. Add milk and whisk, cooking on low heat until thickened.
- Whisk some of the milk mixture into the eggs to temper, then whisk them back into the custard. Boil and whisk for 1 minute longer.
- Remove from heat and mix in butter and lemon juice.
- Pour into serving glasses, cover and chill. Top with curd before serving.
Total cooking time: 30 minutes
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