For whatever reason, I had always avoided making lemon curd, thinking that it was something terribly difficult. Then, I found a lemon tart recipe that had, included, this recipe for lemon curd. Was I ever mistaken. It’s easy, so lemon-y, the perfect balance of sweet and tart, and makes enough for a 9″ tart or pie (pictured). Give it a try!!!
INGREDIENTS
3 eggs
120g granulated sugar
75g fresh lemon juice
150g unsalted butter, cubed
DIRECTIONS
In a clean sauce pan, put the eggs and sugar, and mix until the sugar is completely dissolved. (Pinch up a bit of it, and if you can feel the sugar, keep mixing).
Add the lemon juice, put that pan over low heat, and mix until it noticeably thickens.
Add in the butter, and mix until combined, then remove from the heat and allow to cool.
Once cooled, you can pour it into your pie or tart shell, pipe it into smaller tartlets, use it to top some thumbprint cookies, top some puff pastry Danish, and on, and on. You’ll find your own uses. Most of all, enjoy!!!
never 2 old 2 start cooking 