If you are like me and you like lemon anything, I highly recommend you try this recipe for lemon curd. It is definitely the start of something beautiful and so easy, I will never make lemon pie filling from a box again. This recipe has just the right amount of juice and zest to have a little hint of a sour bite to it and I love that. After I tried this recipe, I wondered what other flavors you could use to make this. So, I tried lime, orange and pineapple. The lime was as delicious as the lemon was with a level of tartness to it. For the orange and the pineapple though, they were really good with flavor, but, there is no tart to them, so they are just sweet. If I were going to fill cupcakes with these curds, I would be careful about the level of sweetness to the frosting because this will be sweet on sweet on sweet. Nothing wrong with that, I just think you need to know. I think the orange and pineapple would go really good with a dessert that’s not as sweet, like, cheesecake and angel food cake. Also worth noting is that the orange and pineapple curds did not set up as thick as the lemon and lime. Overall, though, I would suggest you could use any of these to fill cupcakes, top ice cream, trifle, mousse, tartlets, pair with vanilla greek yogurt, add to a cake batter-this would really make a moist cake, to frost a cake, top brownies or cookies, put in small containers to give away as presents or to eat my favorite way…….by the spoonful. You could also hit up Pinterest for a million other ideas and recipes.
Recipe: 3 eggs, 3/4 c granulated sugar, pinch of salt, 1/2 c fresh lemon juice-3-4 lemons, zest of 1 large lemon, 4 T unsalted butter, diced. Directions: Place eggs, sugar, salt, juice and zest in a medium saucepan and whisk together until smooth. Place over medium heat. Stir constantly with a wooden spoon until the mixture thickens (about 7-10 minutes). I use an electric stove. If you have propane, I recommend you start with low heat and increase to medium slowly so you don’t overheat the mix and cook the eggs. Once thickened, turn the heat to the lowest setting and add butter. Stir until smooth. Remove from heat and strain. I use a wire strainer. This will remove the zest and give you a silky smooth texture.
The consistency just after you add the butter.
