By our favorite, the lovey Amrit.
The ingredients don’t yell “healthy” - but here’s the catch - while being indulgent, lemon curd is free of cream or flour of any sort. This makes it rather light. Also - the zing from the lemon is hella refreshing and a spoonful (or two) of this and you’re good. You don’t need a whole bowl (although..there is no one stopping you if you do).
We also love how it’s a complete dessert in itself while being so versatile. If not in a tart, pair it with some melted dark chocolate or peanut butter. A good day time or brekky option can be - lemon curd spread on toast (with some peanut butter if you’re in the mood). You can even top this on top of a digestive biscuit, flourless cakes.
Pairings are endless. We love it. This is also why we'll get a t-shirt that says - if life gives you lemons, make lemon curd.
Ingredients
- 4 large egg yolks (pls save the whites to make more yum stuff)
- Juice of 2 or 3 lemons
- Zest of 1 lemon
- 2/3rd cup granulated sugar
- 6 tbsp butter
- A pinch of salt
- Fill the bottom pot of your double boiler with 1-2 inches of water. Place on high heat. Once the water begins to boil, reduce to low heat to keep the water at a simmer.
- Place egg yolks, granulated sugar, lemon zest, lemon juice, and salt into the top pot of your double boiler. Using a silicone whisk, and whisk until completely blended, then continue to whisk as the curd cooks.
- Constant whisking prevents the egg yolks from curdling. Whisk and cook until the mixture becomes thick, resembling the texture of hollandaise sauce, about 10 minutes. If curd isn’t thickening, turn up the heat and constantly whisk.
- Remove pan from heat. Cut the butter into 6 separate pieces, then whisk into the curd. The butter will melt from the heat of the curd. Pour curd into a jar or bowl and place a piece of plastic wrap directly on top so it is touching the top of the curd. (This prevents a skin from forming on top.)
- The curd will continue to thicken as it cools. Once cool, the plastic wrap can be removed.
- Refrigerate the curd for up to about 10 days.
