Tart and tangy...this bowl of lemon sunshine is so yummy and versatile. I used it in an angel cake roll this week, but have filled a Luscious Lemon Buttermilk Cake with it as well. It's creamy and smooth and a great addition to cheesecake or swirled into yogurt and granola and more.
I don't know why I used to be so intimidated by the thought of making my own lemon curd. I have read many complicated recipes needing a bunch of yolks and cooking it just right...don't scramble it, to thicken or not thicken with cornstarch...and what is that gritty texture?! And what to do with all those leftover egg whites?
Well you have none of those troubles with this recipe. It uses 3 WHOLE eggs and takes only a bit of stirring and straining and you are in lemon heaven! Perfect!
To start, you need a medium pot, whisk, mesh strainer and bowl. Add eggs, sugar, and lemon zest to the saucepan and whisk together until light in colour. Then add strained lemon juice and butter. Cook over medium heat until thickened, strain and stir in vanilla. Easy and so good!!
Give this recipe a try! You will never buy that jarred lemon filling again! Please let me know how you like the recipe. I borrowed it from the Joy of Cooking:)
3 large eggs
1/3 cup sugar
grated zest of one lemon
1/2 cup strained fresh lemon juice
6 tbsps butter
1/2 tsp vanilla
Whisk together first 3 ingredients in the saucepan, before putting it over heat, until light in colour.
Add lemon juice and butter to the pot and cook, whisking, over medium heat.
The butter will melt, then whisk constantly until thickened and simmer for a few seconds.
Strain mixture using spatula and mesh strainer into a bowl.
Stir in vanilla.
Let cool, cover, and refrigerate to thicken.