Lemon Curd

What is Lemon Curd? It’s the yummy stuff in the middle of a lemon meringue pie. That’s about all Americans use it for. In England however, it is used like jam or preserves, being served with scones at tea time an eaten on toast or bread. There are many recipes, some thickened with eggs only and others thickened with cornstarch only. The egg ones taste just too eggie for me and the cornstarch only aren’t rich enough. This recipe I feel is a perfect blend.

1 cup sugar

¼ cup cornstarch

1 ½ cups of cold water

3 egg yolks, lightly beaten

Grated Zest of 1 lemon

¼ cup lemon juice

1 tablespoon butter

Combine the cornstarch and sugar in saucepan. Add the water and stir until smooth. Whisk in the egg yolks.

Stirring constantly, bring to a boil over a medium heat and continue boiling for one minute. Remove from the heat. Whisk in the lemon juice, zest and butter. Allow to cool. This is wonderful used like any jam or jelly. It is also the base for many other elegant desserts.

This space available for advertising.

Tastewells of Sonoma

is an online store offering you fine teas and herbs. We have also collected an excellent selection of gourmet pepper, including Long Peppers from Bali. You will be amazed by our selection of unique salts including Fleur de Sel, Pyramid Salt, Kosher Salt, Flake Salt and Hawaiian Red and Black salts.