Okay, so for those of you who chastised me for not liking pie crust - I made another dessert, this time with crust! They're miniature lemon meringue pies made with some leftover homemade lemon curd that I had in my fridge. And they are delicious (yes, I even ate the pie crust after).
I'd like to share this fantastic lemon curd recipe from the LCBO's Food and Drink magazine. With just the right amount of lemony zing, it's the perfect starting point to some great desserts. I made little strawberry cheesecakes last week and topped them off with a generous dollop of this lemon curd. Also, I think it'd make for some pretty killer lemon squares.
Zingy Lemon Curd (from Food & Drink Magazine, Spring 2010)
- 3/4 cup lemon juice (about 3 lemons)
- 3 eggs
- 1 cup granulated sugar
- 1/4 cup (60 mL) butter, softened
1. Stir 3 eggs with 1 cup sugar in a small saucepan over low-med heat.
2. Whisk in lemon juice and softened butter.
3. Continue whisking constantly for 10-12 minutes or until mixture thickens. DO NOT let mixture boil (otherwise you'll be left with little bits of cooked egg in your curd).
4. Remove from heat and cover surface directly with plastic wrap or parchment paper - this prevents that nasty skin from developing on the top of your lemon curd!
5. Cool until slightly warm.
Lemon curd keeps well in the fridge for about a week, or can be frozen for longer.