Lemons…I bought a whole huge bag of them at Costco. What was I thinking? They sat in my fridge for a while and I used only a few for juicing. It’s been busy and I’ve been distracted from creative cooking lately. But lemons??? Really? I should be able to find a use for those sunny, fresh, tangy delights… and so I did.

I  created Lemon Cheesecake Delight with this lemon curd. I’ve never made one before, so imagine my relief when it turned out well on the first go!

This curd is refreshing and the flavor is intense. I just know you will love it and find lots of wonderful recipes to use it in. I use in my lemon cheesecake delights (an amazing lemon bar with a yummy lemon cookie crust)and  Blueberry Lemon Curd crepes.  But don’t stop there. Try Lemon curd on our Crispy Light Waffles or Greek Yogurt pancakes with a Raspberry topping. Promise you will LOVE them too!

Recipe Notes on Homemade Lemon Curd Recipe:

TIP: This recipe is easy just don’t overcook it or the eggs will turn into little white bits in the curd. If you look close in the pictures of this post you may see a bit of egg white floating in the curd. It doesn’t hurt the curd. Nonetheless, not ideal.

Actually the hardest part of this recipe for me was zesting the lemon! I don’t have a lemon zestor so I used the tiny zesting teeth on my four sided grater. That was a BAD idea! I only needed 2 teaspoons of zest. I spent a goodly amount of time digging the zest out of the grater’s teeth. Not fun! And I didn’t get it all, so if you have a zester it will be much easier!

NOTE: Do NOT boil. The eggs will overcook and you will have little pieces of egg floating about in your curd.

Here’s the method for homemade Lemon Curd:

• Whisk together juice, zest, sugar, and eggs in a 2-quart heavy saucepan.
• Stir in butter and cook over moderately low heat, whisking frequently. I use a large metal whisk until the curd is thick enough to hold the marks of the whisk.
• When the first bubble appears on surface, about 6 minutes; remove from heat immediately.
• Transfer lemon curd to a covered bowl and chill until cold, at least 1 hour.
• Curd can be chilled up to 1 week

This homemade Lemon curd is marvelous in Blueberry Lemon Curd Crepes, Lemon Cheesecake Delight, yogurt parfaits…anywhere you like a powerful, tangy lemon flavor. Let me know in the comments your favorite way to use Lemon curd. I’d love some new ideas for this yummy curd!

 

source: http://www.epicurious.com/