When I make my New Year's resolutions, I always include at least one whimsical, relatively easy thing to do. A few years ago, making lemon curd was on the list. And it stayed there for about four years because I seemed to never find the time to do it. Today's my birthday, and I wanted to make myself some lemon curd. So I did, Epicurious.com as my guide.1/2 cup freshly squeezed lemon juice
2 teaspoons finely grated fresh lemon zest
1/2 cup sugar
3 large eggs
3/4 stick (6 tablespoons) unsalted butter, cut into bits
Beat the eggs before whisking together with the juice, zest, and sugar in a saucepan. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes. Transfer lemon curd to a bowl and chill, its surface covered with plastic wrap, until cold, at least 1 hour. Or, put it in a shot glass and eat some immediately.
No comments:
Post a Comment