I’m calling this lemon curd “lite” because it does have lessfat than most traditional recipes, but that doesn’t mean it’s a “light” recipe.Calling this recipe “lite” is kind of like calling thin-crust pizza,“low-carb.” It’s all relative. Speaking of relative, as I mention in the video,this would make a great holiday gift, so even if you’re not a big fan of lemon,pay attention nonetheless.
Above and beyond the nominally fewer calories, I really likethe appearance and texture of this style lemon curd better anyway. Recipes thatcontain all yolks instead of whole eggs, and up to twice as much butter, arejust too rich and heavy for my taste.
Since this is typically served as a sauce for things likegingerbread and scones, or as a filling for cakes, I don’t see the advantagesof an overly heavy concoction. The one exception for me would be pies andtarts, where you probably do want the more hardcore variations.
I know a lot of you get nervous when whisking eggs over heatis involved, but as you’ll see, this is really simple to do. Besides, iftragedy does strike, and you get a few pieces of overcooked eggs in themixture, simply put it through a strainer before adding the zest and butter. Noone will ever know! With the holidays right around the corner, I hope you givethis easy, old-fashioned lemon curd I try. Enjoy!
Ingredients for about 1 1/2 cups Lemon Curd:3 whole large eggs3/4 cup white sugar2/3 cup freshly squeezed lemon juice1 1/2 tbsp freshly grated lemon zest5 tbsp unsalted butter, room temp, cut in 3 or 4 piecesPin It
Hiç yorum yok:
Yorum Gönder