March 24, 2021
adapted from Williams- Sonoma
My husband has a lemon tree, that this year, started producing lemons. They are these big and beautiful lemons that is more sweet than tart and with those, I made a delicious lemon curd. I used it on the Poppy Seed Bread I made and with the left overs, I added it to my yogurt in the morning! If you love lemon curd, this is a must!
Heavy Sauce Pan
5 Egg Yolks (I Used Farm Fresh)
½ Cup Sugar
¼ Cup Lemon Juice
Grated Zest of 2 Lemons
6 Tablespoons Unsalted Butter
With your heave saucepan, combine the egg yolks and sugar. Whisk vigorously for about 1 minute.
Add the lemon juice and zest. Whisk for about 1 more minute.
Place the pan on low heat and cook gently. Stirring continuously until somewhat thickened. This will take about 10-15 minutes.
Remove the pan from the stove and stir in the butter.
Let cool while stirring occasionally.
When completely cool, place in an air tight container, refrigerate before using.
Recipe will make about 1 cup.
Taste the difference that natural raising and humane treatment can make to the taste of pork. 100% bred, raised and processed in the United States!