Lemon Curd
Ingredients
- 1 c. + 2 T. granulated sugar
- 1 T. cornstarch
- 1/8 tsp. salt
- 1 c. fresh lemon juice (5 lemons)
- 3 large eggs
- 2 T. unsalted butter
- 1 tsp. grated lemon rind
Step by Step Instructions
NOTE: Microwave lemons 10 seconds, then roll on counter top before squeezing to release more juice.
STEP 1
Whisk together the sugar, cornstarch, and salt in a medium saucepan – no heat. Add lemon juice and eggs.
STEP 2
Slowly bring to a boil over medium heat, whisk constantly while it cooks. Reduce heat; simmer 1 minute or until thick, stirring constantly – the color will change from dark yellow to light yellow.
STEP 3
Remove from heat. Add butter and lemon rind; stir gently until butter melts. Spoon mixture into a bowl; cool.
STEP 4
Cover and chill at least 6 hours or overnight. Lemon curd will thicken as it cools.
Lemon Mousse – 1 cup whipped cream, 1/3 cup sugar, 1 cup lemon curd. Beat cream in chilled bowl on high for one minute, add sugar till soft peaks form, then stiir in lemon curd until blended. Spoon into dishes.