Okay, it’s definitely spring, because I want all sorts of light deserts – enough of the bulky winter stuff. Bring on the fruit!
This is the lemon curd recipe I usually use, from Cooking Light. I’ve linked up to it here. I’ve also pasted it in below. It’s obviously not a a Home Front recipe, but it works in a pinch for me. Sometime soon, I’ll post the actual Home Front recipe with comparisons.
- 3/4 cup sugar
- 1 tablespoon grated lemon rind
- 2 large eggs
- 2/3 cup fresh lemon juice (about 3 large lemons)
- 2 tablespoons butter or stick margarine
Combine the first 3 ingredients in a saucepan over medium heat, stirring with a whisk. Cook until sugar dissolves and mixture is light in color (about 3 minutes). Stir in lemon juice and butter; cook for 5 minutes or until mixture thinly coats the back of a spoon, stirring constantly with a whisk. Cool. Cover and chill (the mixture will thicken as it cools).
Note: Lemon Curd can be stored in the refrigerator for up to 1 week. You can easily double the recipe and freeze half of it in a heavy-duty zip-top plastic bag. Thaw in the refrigerator, and use within 1 week of thawing.