I have been wanting to make some of
My own fresh Lemon Curd since last summer.
I finally got around to doing it...I have NO
idea why I waited so long to try it.
I have "pinned", bookmarked, tagged
and highlighted so many different recipes.
Who would have known that I would just make
up one of my own?! That is just what I did!
I took the main ingredients then added in
a few of my own. I will WARN y'all that I LOVE
tart lemon flavor. So MY lemon Curd is just that!
Lark's Tart~N~ Tangy Lemon Curd
1/2 C. Fresh Lemon Juice (4-5 lemons)
4 tsp. Fresh Lemon zest
3/4 C. Sugar
8 Eggland's Best egg Yolks
6 TBSP Butter~(I like to use unsalted)
1 TBSP Lemon Powder
1 tsp. Almond Extract
Using a double broiler, bring water to a boil.
Then reduce heat to med./low add in all ingredients
and whisk until thickens. About 3-4 minutes.
Remove from heat and let cool before storing in
a glass jar. This does need to be kept in the refrigerator.
This will keep for up to 4 weeks.
Now I have had several friends ask me
what do you put lemon curd on?
Pretty much anything!...no really!
I have spread it on toast,baked it in bread,
mixed it with fresh fruit for a tangy salad.
I have even added it to my Lemon Pepper Chicken.
The "skies the limit".