This lemon curd recipe requires no special equipment. Grate the lemon zest on the fine holes of a box grater, and use a saucepan and heatproof bowl to set up the bain-marie to gently cook the curd. Lemon curd is delicious spread on toast or scones, dolloped on pancakes or waffles, or even used in place of the cheesecake filling in Strawberry Cheesecake Tartlets. (Of course, hang onto the egg whites to make angel food cake or meringue cookies.)
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What a lovely curd!!
Wow, you make it look so easy. I think I shall try this tomorrow!
I made this and used it to fill a lemon buttermilk cupcake. AMAZING. 🙂 Thanks!
Wow, the buttermilk cupcake sounds amazing to me! Glad you like the curd!
Oh my, that does sound good with the cupcake!
Any idea if this can be made with a butter substitute?
Hmmm, good question…I couldn’t say for sure without testing it. I don’t know how well it would emulsify, but it should work. Otherwise, you could try adding an extra yolk (or two) to the mix, skip the butter sub, and see if that firms up enough…
Success will share soon.
Cool, Jackie!