Lemon Curd
LEMON CURD
Filling for Cupcakes, Topping for Cheesecakes, Lemon Tarts, or Cakes.
Ingredients and Directions:
Separate into a large bowl:
2 egg whites and 4 egg yolks
Add: 1 cup of white granulated sugar
Mix on low for 6 minutes using a rotary mixer
Pour mixture into a stainless steel pot, one without a coated bottom.
Place pot on medium to low heat and Add:
2/3 cup freshly squeezed lemon juice, about 2-3 large lemons
Continue to stir with a rubber or wooden spatula for five continuous minutes, do not stop stirring.
It will thicken to a pudding consistency.
Remove from heat and add:
½ cup of unsalted butter, stir to melt.
Stir in 1 tsp. vanilla extract.
Place mixture into a glass mixing bowl and cover with plastic wrap, making sure not to touch the surface of the curd with the plastic wrap to prevent it from forming a crust.
Once it has cooled completely, use to fill cakes or tarts.
Stores well in glass jars inside of refrigerator for up to two weeks.
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