I love lemon curd. A lot. I have made many different recipes over the years, and this is by far the best I have ever tasted. A variation of Martha Stewart’s classic recipe, this lemon curd is thick, and rich, and incredibly luxurious. So fresh, and tangy, and tart, and sweet, all at the same time. Perfect with scones, biscuits, shortbread cookies, pound cake, or on a spoon directly from the jar, standing in a dark kitchen in the middle of the night. Whatever it takes. Most recipes for lemon curd are not all that different from one another. They typically always use at least one or more whole eggs, along with some extra yolks, sugar, butter, freshly squeezed lemon juice, and some zest. It’s very simple. The thing that separates this particular recipe is that it only uses yolks, which makes for such a silky texture. Sigh. It really is amazingly delicious. It does take a little while to make, and does require a lot of whisking by hand, but some things are worth the extra little bit of effort now and then, and this is definitely one of them. Yum!
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