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Lemon Curd

I have done several trips to the farmers market in hopes to find berries but nothing yet. I guess I am being a little impatient but how can I not be? It’s still winter in New York even though we are officially in Spring. I guess I can’t complain because I still find great vegetables and other goodies. Last Saturday, while at the farmers market, I decided that it was time to start planting my own herbs so I went ahead and got mint, rosemary and basil. This time I didn’t get any parsley, I just can’t get it to grow. For me, It’s such a difficult herb to take care of so, at least for this season, I give up.    

I also found lemons, they were very juicy this time. Actually, they might be the juiciest lemons I’ve ever gotten which is cool. Back in Honduras, we use to grow our own veggies. I miss that. I wish I had the backyard to do it here but in New York, having a big terrace is more than the average “backyard” people have. I am not complaining, I am very lucky to have that. 
I was thinking to make lemon bars with this lemons but then I changed my mind to lemon curd and I don’t really know why but I am glad I did. It came out really good! I love lemon curd with croissant, that’s got to be my favorite combination. I will soon make those lemon bars I promise but for now I hope 
you enjoy the curd. 

5 large eggs
3/4 cup freshly squeezed 
lemon juice
The zest of 4 lemons
1 cup sugar
12 tbs butter 
cut into 1 tbs pieces

In a saucepan (off the heat) combine the lemon juice, sugar, zest and eggs and whisk until well combined.
Turn on the heat to medium and Cook whisking constantly until the mixture has thickened, about 13 to 15 minutes. Remove from heat and whisk in the butter, I do this in 2 parts at a time until it’s well incorporated and
reaches a silky and smooth consistency. Cool completely and refrigerate for two hours. 

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