inspired by this lady (i mean seriously, who isn't) after seeing a very enticing lemon curd sponge cake photo on her instagram, i set forth to make my own for a dinner party tonight.
it's been raining eggs & lemons at our place too and i can't use them as quickly as they are coming.
lemon curd is a great solution to this dilemma. plus, it calls for zest which may be one of my favourite words (on the flipside is sponge recipes using the word moist- not my favourite word)
i digress, lemon curd is quick, simple and very yummy.
lemon curd
:: 2 eggs + 2 egg yolks
:: 3/4 c. caster sugar
:: 1/3 c. cold, unsalted butter
:: 2 lemons - zest & juice
1. put the whole eggs, yolks & sugar in a saucepan and whisk until it is smooth.
2. place the pan over low heat.
3. add butter, juice & zest.
4. whisk until thickened.
5. strain into a sterilised jar. your curd will thicken further as it cools.
lemon curd keeps two weeks (covered) in the fridge.
devour...how divine is that word?!
♨ ashley