Lemon curd--a tangy kitchen staple. Sunshine in a jar on bleak wintry days. It's such a cinch to whip up and it has dozens of uses. Since I make so many macarons, I'm always looking for new ways to use up egg yolks (that don't involve baking gallons of ice cream!). Lemon curd is perfect for this!
Alright, let's cook:
Combine all ingredients except butter in a bowl over a pot of simmering water. (Remember, when using a makeshift double boiler to use a thick glass bowl and to not allow the water to touch the bottom of the bowl!) Using a wire whisk, whisk contents vigorously until thick enough to coat the back of a spoon.
When desired thickness is reached, remove the bowl from the saucepan and pass the contents through a sieve into a clean bowl. Stir in the butter, a few cubes at a time, being sure that it dissolves completely. Decant into desired cute container and refrigerate until use. (After tasting a bit, of course!)
Alright, so lemon curd is great on its own, but it's even better these 10 ways:
1. Sandwiched as a filling for lemon macarons
2. Baked into a moist poundcake
3. Frozen as a base for lemon sorbet
4. Spread on warm scones, (American) biscuits or toast
5. Mixed into tangy lemon curd cookies a la Nigella Lawson (How to be a Domestic Goddess)
6. Piped into homemade sugar donuts in place of jam
7. Dolloped into the center of lemon poppy seed muffins
8. Combine with tarragon and warm up to use a sauce for fish
9. Layered in between pieces of sponge cake
10. Thinned with a little bit of vodka, warmed and drizzled over a vanilla ice cream sundae, topped with whipped cream
How do you use lemon curd?