Lemon
Curd
Makes enough to fill 1 x 8" blind baked pie shell
OR half the recipe and you've got more than enough for 4 servings in cups with fresh berries
This is such a zinger of a cleansing finale to any summer meal. Rich, but light and fresh lemon curd, accompanied by fresh Ontario Strawberries dusted with a sprinkle of sugar and a splash of Gin. Simple is best.
Ingredients
298g Sugar
10g Lemon Zest
6 Whole Eggs
8 Egg Yolks
364g Lemon Juice
144g Butter, cubed, chilled
Method
In a heat proof bowl, whisk together the sugar, lemon zest, whole eggs, egg yolks, and lemon juice.
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Place over a double boiler, over medium heat. Whisk constantly until it begins to thicken. This should take about 5 minutes. Once it is the consistency of pudding, remove from the heat. Whisk in the butter, piece by piece until fully emulsified.
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Pass through a fine mesh strainer and either pour into your prepared pie shell, or pour into a clean bowl, cover with plastic wrap to the surface, and chill until cold.
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