It's basically this Lemon Curd but I've fiddled with the ingredients a bit.
Lemon-Lime Curd
Makes 1 cup.
INGREDIENTS
•3 egg yolks •1 whole egg •1/4-1/2 cup sugar (adjust to taste) •1/2 cup lemon and lime juice (juice of 1 lime, 1-2 lemons) •zest of 1-2 lemons, 1 lime •4 tablespoons unsalted butter, cut into small cubes
METHOD
In a medium saucepan, whisk together egg yolk and egg until combined. While whisking, pour in sugar, lemon juice and zest, and continue whisking until creamy and well incorporated, about one minute.
Place over medium heat, whisking constantly, until the custard thickens and can coat the back of a wooden spoon, about 6-10 minutes.
Remove the pan from the heat, and stir in the butter, one cube at a time. Strain into a bowl or jar, cover surface with plastic wrap and chill in the refrigerator for at least one hour.
Enjoy! Also (depending on how many egg yolks you need to use up!) doubling the recipe is easy.
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regna
(no subject)
Date: 2011-09-21 12:24 pm (UTC)Lemon-Lime Curd
Makes 1 cup.
INGREDIENTS
•3 egg yolks
•1 whole egg
•1/4-1/2 cup sugar (adjust to taste)
•1/2 cup lemon and lime juice (juice of 1 lime, 1-2 lemons)
•zest of 1-2 lemons, 1 lime
•4 tablespoons unsalted butter, cut into small cubes
METHOD
In a medium saucepan, whisk together egg yolk and egg until combined. While whisking, pour in sugar, lemon juice and zest, and continue whisking until creamy and well incorporated, about one minute.
Place over medium heat, whisking constantly, until the custard thickens and can coat the back of a wooden spoon, about 6-10 minutes.
Remove the pan from the heat, and stir in the butter, one cube at a time. Strain into a bowl or jar, cover surface with plastic wrap and chill in the refrigerator for at least one hour.
Enjoy! Also (depending on how many egg yolks you need to use up!) doubling the recipe is easy.