lemons are these amazing little bursts of sunshine and when i have them in the house, I feel like summer all over. sometimes I dream about living in a place where I can grow my own. maybe in my next life.
a few weeks ago, i attempted my first ever lemon curd recipe. it was for these little lemon meringue tarts i was making. something so delicious should be really difficult to make, right? WRONG. Lemon curd is super easy and the little lemon meringue tarts were even easier.
start with 8 egg yokes.
squeeze enough lemons to garner a cup of juice. my lemons were pretty juicy so i only needed four. before you juice them, remove the zest. you will need two tablespoons for this recipe.
Add 2/3 cups sugar and 2 tablespoon cornstarch to the yokes. Cook medium low heat, until combined, about 1 minute–whisking constantly. Add lemon juice and zest and cook till as thick as sour cream–about 4 minutes, again whisking constantly. Strain and add butter, stir…
and that’s it!
lemon curd is like cheese, bacon and avacados–it makes everything better. use it soon and often!