This is a perfect recipe to whip up when you have a bunch of yolks leftover from an egg white heavy dish (e.g. angel food cake, meringue cookies, egg white omelet, you get the idea) but don’t want to just toss them. Or maybe you just really like lemon curd (like me), then you can search the internet for what to do with the egg whites leftover from this recipe. Either way, this is a simple and delicious lemon curd that can be used for any of your lemon curd needs. Or simply for eating with a spoon. No judgment.
Ingredients:
6 egg yolks
3/4 cup sugar
1/3 cup fresh squeezed lemon juice
1 Tbsp lemon zest
1/4 cup butter
Steps:
Double Boil Method: fill a medium saucepan 2/3 with water and bring to a boil. While that heats up, place all ingredients except the butter into a stainless steel bowl (a size that will fit atop the medium saucepan) and whisk until fully incorporated. When the water is boiling, place the bowl on the pan and cook, stirring slowly but constantly, until mixture is thickened enough to coat the back of a spoon. Once it’s reached the correct consistency remove the bowl from the pan and add the butter stirring until the butter is completely mixed. Let cool, then place in a clean jar or tupperware container and let refrigerate for 4-6 hours before enjoying. Will keep for about a week in the refrigerator.
Saucepan Method: if you don’t have the supplies to do the double boil method you can simply follow the same steps outlined above using a regular saucepan. The only difference is you will need to lower the heat to medium/medium-low to avoid scorching or curdling. Once it’s thickened, remove the pan from the heat before adding butter.
Enjoy!
Sarah's Library 