Slather it between layers of a cake instead of the usual frosting, and it’s a wonderful surprise. Dunk a few shortbread cookies in a couple of tablespoons, and you have a festive and delightful ending to a meal.
It’s easy to make and you can freeze it as well. So always keep some on hand. This is my go-to recipe straight from Joy of Cooking.
- 3 lg eggs
- 1/3 c sugar
- grated zest of one lemon
- 1/2 c fresh lemon juice (don’t even look at one of those bottled varieties!)
- 6 tbsp of butter, cut into small pieces
- 1 tsp vanilla
- Whisk together the eggs and sugar and grated zest until light in color. Use a stainless steel sauce pan.
- Then add the balance of the ingredients, and whisk, until evenly mixed.
- Place on the heat and continue whisking until the butter is melted.
- Continue whisking until the mixture has thickened, and has bubbled for a few seconds.
- You can put through a sieve if you wish, or not.
- Stir in the vanilla.
- Place in a bowl, cover with Saran wrap touching the curd, and cool in the fridge.
- It will thicken more as it cools.
- Generally this keeps for a week in the fridge, but I usually use it for a recipe and freeze any left over.
SERVES: about 1 2/3 cups
NOTES: This is the preferred filling for things like a Boston Cream pie, but also works for cream puffs, or used as a dollop with some fresh fruit compote. Be inventive always. It’s wonderfully tart so pair it with things like strawberries or blueberries.
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