Lemon curd! I made lemon curd! I am preparing a bunch of desserts for my punk's 2nd birthday next week. So far, I've baked and frozen batches of oatmeal chocolate chip cookies (a family recipe that my cousin Brooke made for our mothers and daughters gathering in May) and shortbread cookies (which didn't turn out pretty, but they're still tasty). This weekend, I'm going to attempt making pastry puffs which I will then fill with the lemon curd and sprinkle with powdered sugar. Wish me luck!Lemon Curd
1/2 cup fresh lemon juice
2 tsp finely grated lemon zest
1/2 cup sugar
3 large eggs
3/4 stick (6 Tbs) unsalted butter, cut into bits
Whisk together juice, zest, sugar and eggs in double boiler. Stir in butter and cook over medium/low heat. Whisk frequently until curd is thick enough to hold marks of whisk and the first bubble appears on the surface (about 6 minutes according to my recipe, but it took me 12 minutes). Transfer to a bowl, cover tightly, and chill for 1 hour. Lemon curd will keep for up to 1 week.
as the person who typed "your recipe," when you cover the lemon curd you should place the plastic wrap ON TOP OF the dessert so it doesn't develop a skin of yuck on top.
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