If it’s possible to capture sunshine in a bottle, sign me up! Lemon is powerful in the cooking world, and can easily stand on its own as the star of the show. It not only brightens a dish… it brightens your soul. Toss with some sugar, lemon curd will become your new favorite sweet condiment.
My first taste of the curd came upon me when I had ricotta pancakes in Austin, TX. Topped with an unapologetic dollop of lemon curd, pancakes will never ever be the same. The sweet-tart-creamy concoction is a science experiment worth making at home.
With just a few ingredients with minimal effort, you simply have the best topping for any ice cream, cake layer, yogurt parfait, bread spread, a dip for strawberries, or if you’re like me, on top of pancakes. Store in a mason jar for up to 2 weeks in the refrigerator. Try lemon curd with Dutch Oven Pancakes and reap the sunshine of delight. Enjoy!
- 2 Eggs, large
- 2 Egg yolks
- ¾ cup Butter, unsalted cut in cubes
- ½ cup Sugar
- ½ cup Lemon juice
- 1 tbsp Lemon zest
- pinch Kosher Salt
- Place the small saucepan over low-medium heat until the sugar has dissolved. Add the cold butter one piece at a time, whisking until each addition is melted and incorporated. Continue cooking the mixture for 4-5 minutes until it is thickened and coats the back of a spoon.
- Pour the lemon curd into a strainer in order to catch any of the cooked egg whites and zest. Set aside, and once cool, pour into a mason jar.
- The lemon curd can be stored in mason jars for up to a week in the refrigerator. Dollup on top of ice cream, in between cake layers, or serve with pancakes. Enjoy!
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