Ah, the versatility of lemon curd! My favorite use is in this Orange Blossom Cake, but I also use them in fruit tarts, lemon mousse, cheesecakes, and even appetizers like these delicious Brie Bites. Anything you don’t use will freeze well in a zip lock bag, ready for anytime a lemon accent would be nice
7/8 cup (173 g) sugar
3/4 cup (1-1/2 sticks) (170 g) unsalted butter
1/2 cup (118 ml) freshly squeezed lemon juice
Five egg yolks (90 g)*
1 whole large egg (55 g)
Put the sugar, butter and lemon juice into a heavy-bottomed, stainless steel saucepan. Bring the mixture to a boil and remove from the heat.
In a small mixing bowl, whisk the five egg yolks and whole egg. *Note: the fresher the egg, the brighter the yellow color! Whisk one third of the hot butter-and-lemon mixture into the eggs and pour back into the pan. Cook slowly, whisking continuously, until the mixture thickens, approximately five minutes. Pour into a bowl, cover and refrigerate for at least one hour.
Recipe by Judith Weinstock