Page 477 - Chocolate Cake Doctor

F R O S T I N G S 459

JULIE’S LEMON CUR
JULIE’S LEMON CURD D

y friend Julie Buchanan, sugar and eggs, and beat until well com-
bined, 2 minutes. Whisk in the melted but-
of Higham Ferrers, En -
ter until incorporated.
gland, shared this recipe
2. Pour the lemon mixture into a medium-
with me many years ago. It is a
size heavy saucepan set over medium heat.
dandy, and while it takes a little Whisk constantly until the mixture grad-
ually thickens and comes to a boil, 5 to
time to prepare, it is far more deli-
7 minutes. Remove the pan from the heat.
cious than the lemon curd sold in Continue to whisk the lemon curd off the
heat until it cools down, 4 to 5 minutes.
grocery stores.
3. Strain the lemon curd through a fine-
1
MAKES 1 ⁄ 3 CUPS mesh sieve to remove the zest, if desired.
Pour it into a glass bowl or jar, cover with
PREPARATION TIME: 20 MINUTES
plastic wrap or a lid, and refrigerate.
COOKING TIME: 5 TO 7 MINUTES
Lemon curd will keep in the refrigerator
2 large lemons for up to 1 week.
3 ⁄4 cup sugar
R
2 large eggs
3
6 tablespoons ( ⁄4 stick) unsalted butter,
the Cake Mix Doctor says
melted and slightly cooled
To extract as much juice as possible
1. Scrub the lemons well with soap and
from lemons, roll them against a hard
water, then dry them. Grate the zest; you
surface, like a table or the kitchen
should have about 1 tablespoon. Cut the
counter, with your palm. Or place them
lemons in half and juice them, removing
in the microwave oven on high power
the seeds; you should have about ⁄4 cup
1
for 50 seconds. Then juice them.
juice. Place the juice and the zest in a
medium-size mixing bowl. Whisk in the