Goldberry Woods
We have been using the same lemon curd recipe out of The Joy of Cooking cookbook for as long as we can remember. Our favorites ways to use it include topping or stuffing it into pavlovas or dolloped on top of yogurt parfaits.
Notes: Simply swap lime or orange juice and zest to make either lime or orange curd as well!
Ingredients:
Instructions:
In a medium saucepan, whisk together the eggs, sugar and lemon zest until light in color.
Then add lemon juice and butter cubes.
Cook over medium heat, whisking constantly until the butter is melted. Then whisk constantly until the mixture is thickened and simmers gently for a few seconds.
Using a rubber scraper, scrape the filling into a mesh sieve and set over a bowl to strain the filling into the bowl.
Let cool, cover, and refrigerate for up to a week.
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