Lemon curd

Meringues have been on the menu quite a bit lately. However, I think the lemon curd meringues have become the new house favorite. Here’s the recipe for the lemon curd we adored so much.

Ingredients:

• 4 egg yolks

• 2/3 cup of sugar

• Zest of one lemon

• Lemon juice of two lemons

• Pinch of salt

• 6 Tblsp unsalted butter (I use Miyoko’s)

Directions:

Boil roughly 2 inches of water and place a bowl on top of the boiling water pot. Reduce to a simmer and place your egg yolks, sugar, zest, lemon juice, and salt into bowl. Continuously whisk ingredients for about 10 minutes until thickened. Make sure not to let the yolks get clumpy and curdle. If this happens by accident or due to distracting little ones🙃 I have blended the curdled ingredients into a food processor and it comes out in my opinion just fine. However, to continue along the best path, remove non curdled ingredients from heat and whisk the butter into the mixture.

Curd can last about 10 days in the refrigerator.

Enjoy!

For meringue recipe click here.