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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 6 |
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We are warned to place plastic wrap DIRECTLY onto lemon curd to prevent skin from forming... words of wisdom from . Ingredients:
6 tablespoons unsalted butter, room temperature |
1 1/3 cups sugar |
2 large eggs plus 2 egg yolks |
1/2 cup fresh lemon juice |
2 tablespoons fresh lime juice |
1 teaspoon lemon zest plus more for garnish |
1 1/2 cups heavy cream |
Directions:
1. In a medium saucepan whisk together 1 cup sugar, eggs, yolks and lemon and lime juices (mixture may appear curdled).
2. Place over low heat; cook, stirring until smooth, about 4 to 5 minutes.
3. Raise heat to medium; cook stirring constantly until thick enough to coat the back of a spoon, 4 to 8 minutes.
4. DO NOT BOIL!
5. Remove pan from heat and stir in zest.
6. Transfer mixture to a bowl.
7. Cover surface of lemon curd with plastic wrap.
8. Chill at least 1 hour.
9. **The curd may stay refrigerated for up to 2 days before using.
10. In a mixing bowl beat cream and remaining 1/3 cup sugar to soft peaks.
11. Whisk lemon curd to loosen.
12. Gently fold whipped cream into curd.
13. Spoon into 6 glasses.
14. Cover and chill at least 2 hours and up to 3 days.
15. Just prior to serving, garnish with zest.
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