|Total Time||20 minutes|
Although my favorite way to eat lemon curd is slathered on scones, you can also use this recipe as a filling for tarts and cakes. For an easy dessert, fold together equal parts lemon curd with whipped cream and serve with macaroons made from the leftover egg whites. Meyer lemons make this recipe sublime.
|1½||tsp. lemon zest|
|1||cup freshly squeezed lemon juice|
|12||oz. unsalted butter, cut into small cubes|
This content is from the Culinate Kitchen collection.
Going with the local grains
The exuberant Israeli chef
Try quinoa, amaranth, millet, and sorghum
Velvety, earthy, and confident