This was a second attempt at lemon curd! I had a whole bunch of Meyer lemons this time, but honestly they were all pretty tart like regular lemons :( Still, this came out beautifully. It was lighter than my last version, more of a cream than a thicker, more pasty thing, probably because of the smaller proportion of eggs. A little less lemony, too. Anyway, as I suspected, lemon curd is pretty much awesome however it comes out.
Process: zest+sugar in double boiler, whisk in lemon juice and eggs, whisk over boiler until thickened, take off heat, strain out zest, stir in butter, chill. CONSUME.
Curd
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