Whatever it is you are eating, you should consider putting some of this lemon curd on it. Go on….spread it on there nice and thick. Trust me, it will be better.
Lemon curd is one of those things that isn’t meant to be eaten with a spoon out of the jar, but I (would) do it anyway. It’s sweet and tangy and slightly sour and creamy (hello, butter!), and you want to have all those taste buds fire at the same time, so just go ahead and dip your spoon in…
For me, it’s kind of like the ice cream of condiments/spreads. I always want one more spoonful. Remember those muffins we talked about yesterday? Well Oscar would have been just Wilde about this as a spread for his glorious muffins. And so would Jack and Algie. Not to mention you.
What You Need:
Grated zest of two large lemons
1/2 cup strained fresh lemon juice
3 large eggs
1/2 cup sugar
6 tablespoons unsalted butter, melted
What To Do:
Combine the lemon zest, juice, eggs and sugar in a blender or food processor and process for 20 seconds.
With the machine running, drizzle in the melted butter.
Pour into a small saucepan and bring to a low boil over medium heat.
Immediately reduce the heat to medium-low and cook, stirring constantly, until the mixture is thick and coats the back of a spoon – about 5 minutes.
Transfer to a small bowl and let cool to room temperature.
Lick the spoon.
Cover and store in the fridge for up to two weeks. Bring to room temperature before serving.
Makes 1 1/3 cups.
* Recipe from William-Sonoma Muffins Cookbook