![]() ![]() Run your spoon around the sides and bottom of the saucepan to prevent anything from sticking and/or burning.Īlways strain your curd before you store it. For the best results, I recommend drizzling it in. Once you've heated your eggs, they should be transferred to the saucepan with the remaining lemon mixture. ![]() It can be tricky, especially if it is your first time, so if you have someone around, ask them for a hand whipping the eggs or drizzling in the hot lemon mixture. This should slowly raise the temperature of the eggs without cooking them through. No one likes scrambled eggs in their curd! You temper the eggs by slowly drizzling hot liquid into the eggs while you stir the eggs. ![]() Tempering eggs is slowly heating up your eggs so it does not scramble. Making curd for the first time can seem really intimidating, especially if you aren't used to tempering eggs. You can add a splash of vanilla extract for even more flavor. If you don't like or have dried food-grade lavender around, feel free to omit! I get my lavender from World Market. It is a very subtle lavender flavor and it completely optional. I loved it so much that I knew it needed its own blog post. Lemon curd is by far my favorite and I’ve made a few versions on the blog, but this lemon curd recipe…. Maybe you’ve noticed that with all the curd recipes on the site (see blood orange curd, citrus curd, and pomegranate curd). Possibly the best curd you will ever try. This sweet and bright lemon curd is an easy and irresistible spread that is like tasting a bit of liquid sunshine. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |