This lemon curd is beautiful. Tart and creamy, it is the perfect companion to any yellow or white cake. It is also delicious spread on toast or on a shortbread cookie.
Limoncello Lemon Curd
- 3 to 4 lemons
- 6 large egg yolks
- 1 cup sugar
- 6 tablespoons cold butter, diced
- 1/4 cup limoncello liqueur
- Finely grate enough lemon zest to equal 2 teaspoons. Squeeze enough juice to equal 1/2 cup. Strain juice through a fine, wire-meshed strainer. Set aside.
- Fill a medium saucepan with enough water to come 1 1/2 inches up the sides of the pan. Bring to a simmer over medium-high heat. In a heat-resistant bowl, whisk together the egg yolks and sugar until pale and slightly thickened. Add the reserved zest and juice and whisk to combine.
- Set the bowl with the egg mixture over the simmering water and whisk constantly until mixture thickens, 10 to 12 minutes. The mixture will turn a light yellow color and coat the back of a spoon.
- Remove the bowl from the heat and whisk the diced butter into the curd, 1 tablespoon at a time, allowing each piece to incorporate before adding the next.
- Stir in the limoncello. Strain the curd through a wire-meshed strainer and place in a clean, non-reactive container.
- Cover with plastic wrap, pressing the plastic wrap onto the surface of the lemon curd to keep a skin from forming. Chill completely (about 4 hours to overnight).
I’ll never tell..
How much does this make & can you double it? I'd like to try it!