Lemon CurdIngredients Makes about 2 pints
12 egg yolks
1 1/2 cups fresh lemon juice – You might want less – I like it sour! Use Meyer Lemons for a naturally sweeter taste. If you use bottled juice, reduce by half and add more to taste.
zest of 2 lemons – organic & washed, please, and make sure to avoid the bitter white pith!
1 cup ghee
1/2 cup honey
- Separate your eggs, reserving whites for meringue or coconut macaroons.
- Put the yolks in a medium bowl and whisk them together.
- In a small saucepan, combine all the other ingredients and heat over medium-low, stirring to dissolve honey.
- Whisk about 1/2 cup of the hot lemon mixture into the egg yolks to temper them.
- Continue whisking, and slowly pour in the rest of the lemon mixture. I like to use our stand mixer for this.
- Return the mixture to the saucepan, over low heat. Whisk continuously about 3-4 minutes, until the curd has thickened. Make sure it doesn’t curdle by keeping the heat low. If the egg whites were not completely out of the yolks, it may have a little foam on top. You can skim it off easily.
- When the curd is ready it will be shiny and you’ll see trails left in it from your whisk.
- Pour into glass jars and refrigerate. You can strain it into the jars if you don’t want the texture of the zest. It will be firm in about 3 hours, but you can enjoy it any time!
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