If you like Lemon Meringue Pie, then you'll love this silky, tangy, lemon custard all by itself!
Here's my recipe that I tweaked just a little from a friend:
Start with 3 whole eggs and 3 yolks. You can use only yolks if you want a denser consistency. (Or you can use all the whites for a fluffier curd.)
Sieve the eggs into a metal bowl, then whisk with 1 cup sugar for about 2 minutes until smooth.
2-3 lemons. Then whisk them into the egg mixture.
Place metal bowl over a double boiler, stirring constantly with rubber spatula, scraping sides and bottom.
As it thickens, it will coat the back of a spoon, 5-7 minutes.
Remove from heat and whisk in 5 tablespoons butter.
Store it in glass containers.
Cover the surface with plastic wrap while cooling to prevent a skin from forming.
I use small ramekins for individual servings
because it's lovely all by itself.
Or you could spoon it over biscuits for breakfast!
It keeps for 2 weeks in the fridge.
Let me know if you try this! Enjoy:)
My cousin, Celeste, sent me this recipe for a
Decadent Ricotta Lemon Loaf
