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Cocoa Cottage Bed and Breakfast
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Lemon curd is so delicious, so luscious, and so versatile that I'm sure it's what all good lemons aspire to be when they mature. Lemon curd is a British teatime favorite. We can thank the English for this bright yellow curd with its sweet, yet tart, vibrant flavor.
This velvety spread is heavenly on freshly baked scones, muffins, and tea breads. Another favorite is serving lemon curd on gingerbread or used as a filling for tarts and elegant cakes. Paired with a piece of thick Scottish shortbread and you'll appreciate how lemon curd can transform a simple, somewhat homely cookie into something wonderful.
We have paired it with our Merlot-poached pears. Like the shortbread, it renovates a simple pear to a decadent treat. Enjoy!
Measurements and Ingredients
1/2 cup cold water
1 2/3 tablespoons cornstarch
2 large egg yolks
3/4 cups sugar
1/4 cup fresh lemon juice
1 teaspoon finely grated lemon zest
In a small bowl dissolve cornstarch in the water.
In medium saucepan, whisk to combine yolks, 3/4 cup sugar and lemon juice. Whisk in cornstarch mixture. Whisk gently over medium heat until sugar is dissolved and lemon mixture is hot, about 6 minutes.
Boil over moderate-high heat for 4 minutes, whisking constantly until the mixture is thick and glossy.
Strain lemon mixture into a heat proof bowl and stir in lemon zest. Let cool and serve. May be stored in refrigerator up to 2 weeks.
Size : per Tbsp.; Calories (kcal): 50; Fat (g): 3;
Fat Calories (kcal): 25; Saturated Fat (g): 1.5;
Protein (g): 1; Monounsaturated Fat (g): 1;
Carbohydrates (g): 7; Polyunsaturated Fat (g): 0;
Sodium (mg): 5; Cholesterol (mg): 30; Fiber (g): 0;
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Yields: 2 Cups