Sundae Scoop #9

 

You’re really the BEE’S KNEES coming back here for another recipe.

Thanks for being here. Let’s get baking!

(I used left over lemon poppyseed cookie dough for my pie shell.)

Lemon Curd

4 Egg Yolks

6 Tbsp Unsalted Butter (Cut into smaller cubes)

Zest of 1 Lemon

½ Cup Lemon Juice (About 2 Lemons)

Sprinkle of Salt

2/3 Cup Granulated Sugar

Directions:

1.      Fill your double boiler with water, or use a pot of water, and stainless bowl

2.      Mix Yolks, Sugar, Lemon Juice, and Salt in stainless bowl

3.      Cook over simmering water, don’t stop whisking (Your curd will curdle.)

4.      Once the curd thickens it is cooked. (It should hold a stir line.)

5.      Take curd off heat and whisk in butter a little at a time

6.      Once the butter is all mixed in, allow the curd to cool at room temperature.

7.      Enjoy!

(You can use the curd for pies, tarts, cookies, cupcakes, anything you want.)

XO,