Lemon Curd

LEMON CURD

Filling for Cupcakes, Topping for Cheesecakes, Lemon Tarts, or Cakes.

Ingredients and Directions:

Separate into a large bowl:
2 egg whites and 4 egg yolks

Add: 1 cup of white granulated sugar

Mix on low for 6 minutes using a rotary mixer

Pour mixture into a stainless steel pot, one without a coated bottom.

Place pot on medium to low heat and Add:

2/3 cup freshly squeezed lemon juice, about 2-3 large lemons

Continue to stir with a rubber or wooden spatula for five continuous minutes, do not stop stirring.

It will thicken to a pudding consistency.

Remove from heat and add:

½ cup of unsalted butter, stir to melt.

Stir in 1 tsp. vanilla extract.

Place mixture into a glass mixing bowl and cover with plastic wrap, making sure not to touch the surface of the curd with the plastic wrap to prevent it from forming a crust.

Once it has cooled completely, use to fill cakes or tarts.

Stores well in glass jars inside of refrigerator for up to two weeks.