Quick Recipes and Easy

Tangy Lemon Curd

If you’ve ever loved afternoon tea at an elegant hotel or B&B, you
probably know how tasty lemon curd is with traditional scones. But
maybe you thought lemon curd was hard to make. It isn’t. And not only
is it tasty on scones, it also makes a tangy filling for cakes, tarts, and
pies.

Some lemon curd recipes call for butter, but you’ll only need 4
ingredients for this variation. For 1 cup of lemon curd use:

4 egg yolks (at room temperature)

1/2 c. granulated sugar

Grated zest of 1 lemon

1/2 c. fresh lemon juice (you’ll need at least 1 large lemon or 2 small
ones to get this much juice)

Juice the lemon(s) to get 1/2 cup of fresh juice, then grate the outside of
the lemon being careful not to get any of the white pith (this can be
bitter). Set the juice and the zest aside.

Whisk together the egg yolks and sugar in a small stainless steel bowl.
Add the zest, then whisk in the lemon juice. Set the bowl over a pot of
simmering water and whisk the mixture constantly for about 10 minutes
until it thickens.

Remove bowl from heat and strain the lemon mixture through a fine
sieve into a pretty glass or ceramic container. Cover with plastic wrap.
Refrigerate until cool. Lemon curd can be stored in the refrigerator for
about 2 weeks.

Variations: Instead of lemons and lemon juice, use limes or oranges for
a tangy lime curd or a sweeter orange curd.

Suzanne Lieurance is a freelance writer and owner of the Three Angels
Gourmet Co. which offers a unique line of “heavenly gourmet mixes” for
sale at threeangelsgourmet.com threeangelsgourmet.com and through gift shops,
Christian bookstores, gourmet food stores, and gift basket companies
across the country.

For daily food tips and other fun food information, visit the Three Angels
Gourmet Co. blog at threeangelsgourmet.blogspot.com threeangelsgourmet.blogspot.com



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