Friday, March 9, 2012

Lemon Curd

For our Valentine's Day dessert, we decided to try our hand at a lemon curd. It wasn't as easy as we thought, and it was pretty tart. Thankfully, we decided to top with macerated strawberries, so it cut some of the tart lemon flavor. We're going to practice with this one. We've never had lemon curd before, so we're not even really sure if we made it correctly. We don't typically share our failures with you, but since we aren't sure if this is one, we decided to trudge forward.

Here's what you need:
Zest from 3 lemons
1 1/2 cup sugar
1 stick of unsalted butter, room temperature
4 extra large eggs
1/2 cup fresh lemon juice
1/8 tsp salt

Here's what you do:
In a medium bowl, add sugar and lemon zest.

We used our muddler and combined the sugar and zest together.

In either a large mixing bowl or stand mixer, add butter and lemon sugar and cream together.

Add the eggs one at a time and allow them to combine.

Next, add the lemon juice.

And finally, add the salt.

Transfer the mixture to a medium skillet and whisk over low heat.

So, here's where we became skeptical that we were doing this correctly. It looked lumpy when we poured it in. It was not lumpy before we added the lemon juice. But, Michelle would not be defeated by lemon curd, so she whisked until her arm fell off and brought it back together.

After it finally smoothed out, we poured it through a small mesh strainer (to catch the zest) and into ramekins.

Set those in the fridge to set up for a few hours.

Once that was done, we slice and diced some strawberries.

And added a tablespoon of sugar to release the yummy strawberry juices. The sugar will create its own "sauce", we we just threw a lid on this and left it in the fridge with the lemon curd.

Serving was simple, because this is a make-ahead dessert. Simply top the lemon curd with the strawberries and eat.


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