pies, as a filling in cakes and cupcakes, and as I recently discovered, in icing!
What You Need:
1-2 Tbsp. lemon zest
1/2 cup fresh lemon juice (from 2-4 lemons)
6 egg yolks
3/4 cup sugar
3/4 cup butter (cut into chunks)
(See below for some ideas to use the reserved egg whites.)
Stirring constantly, allow the mixture to thicken. This takes me about 10 minutes. (And you really do have to stir constantly.) You know it's ready when it coats the back of your spatula.
*I've found that the butter cools my curd enough that it's no longer really too warm after that step. However, if you want to wait until it cools a little more before adding the plastic wrap, that's okay.
It keeps for about 1 week in the refrigerator... but that's not an issue because it will never last that long.
Click the links below for ideas with your leftover egg whites:
Rich Vanilla Buttercream
Strawberry Buttercream Icing (My Favorite Recipe!)
Silky Chocolate Frosting
Caramel Buttercream Icing
S'Mores Cake (or Cupcakes)
Click the Links Below to See:
Lemon Cream Pie Recipe (using lemon curd)
Strawberry Lemonade Cupcakes (using lemon curd)
How to Make Cake Mix Taste Homemade (use lemon curd for filling)
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