A creamy & lemony dessert sauce that can be used as a spread, pie or cake filling, or served up plain with a spoon! Creamy, tangy, sweet and delicious.
- 6 egg yolks
- 6 eggs
- Zest of 3 lemons
- 1 cup lemon juice
- 1 cup sugar
- 8 ounces butter, room temperature
- Set up a Bain Marie by filling a medium sauce pan with two inches of water and place it over medium heat on the stove top. Place a medium sized, well fitting bowl on top of the saucepan to trap the steam.
- In the bowl of the Bain Marie, combine the egg yolks, eggs, zest, lemon juice and sugar.
- Whisk the mixture consistently while it cooks to prevent the curd from cooking too quickly on the sides of the bowl. If you let it sit too long undisturbed the eggs will curdle!
- Continue to whisk over the heat until thickened, about 7-10 minutes. The mixture will have the consistency of a thick gravy.
- Remove from the heat and strain into a blender.
- Blend the curd while adding the softened butter bit by bit to ensure it melts completely leaving no lumps. The curd will lighten with the addition of the butter and the air incorporated by the blender.
- If using for a pie or set dessert, pour the curd into the form while it is hot so that it sets nice and flat. If using as a cake filling or spread, chill over an ice bath until cold. Transfer to a covered container and refrigerate for up to 5-7 days.
When using the Bain Marie, be sure to use a towel over your hands when you lift the bowl from the pot as the steam that escapes is very hot!
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Keywords: lemon dessert, lemon custard, dessert sauce, cake filling, lemon, scone spread, spreads and dips, pie