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It's here...the last week of Downton Abbey this season. So sad! I just love that show so much. However, the season finale does make for the perfect excuse to get together with your girlfriends and watch as a group. If any of you are looking to celebrate with friends, I recommend trying out this recipe. It can be served so many different ways, and on top of it all it freezes for four months!! So you can freeze the left overs and save it for Easter Sunday or another springtime engagement!
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YIELD: Makes 3 3/4 cups (32 oz / 900 g)
ACTIVE TIME: 1 hour
TOTAL TIME: 5 hours
INGREDIENTS
12 large egg yolks (8.1 oz / 228 g)
2 cups (14.3 oz / 400 g) sugar
1 cup (8.6 oz / 240 g) fresh lemon juice
Grated zest of 4 lemons
1 cup (8 oz / 227 g) unsalted butter, cut into 1 tablespoon pieces, at room temperature
PREPARATION
In a saucepan over medium heat, bring 2 to 3 inches of water to a simmer.
In a heatproof medium bowl, whisk together the egg yolks and sugar until thoroughly combined. Whisk in the lemon juice and zest and set the bowl on the saucepan, making sure the bottom does not touch the simmering water. Cook, whisking occasionally, until the mixture is thick enough to coat the back of a spoon and the temperature registers 180°F on a digital thermometer, 20 to 30 minutes.
Strain the curd through a fine-mesh sieve set over a clean medium bowl. Add the butter a few pieces at a time, stirring with a rubber spatula. When all the butter has been incorporated, blend with an immersion blender until the curd is completely smooth, about 30 seconds.
Strain the curd once again, this time into a storage container. Press plastic wrap onto the surface and refrigerate until chilled and set, 3 to 4 hours.
Note: This recipe can easily be halved or quartered. Refer to the Modern Art Desserts recipe that you're making for the quantity of lemon curd that you'll need.
Do ahead: Stored in an airtight container, the lemon curd can be held for up to 1 week in the refrigerator or for 4 months in the freezer.
Recipe is from Epicurious and can be found, here. It is not my creation, just the one that I liked best.
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You can serve it in a tart, paired with scones, gingerbread, or crumpets. You can serve it in a parfait or with fresh fruit. Tomorrow I will share my recipe for faux clotted cream that is so easy and versatile!
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