Lemon curd with angel food cake was my breakfast of choice all weekend long. I just so happened to be shopping hungry (again) with my two kids in tow when I saw the strawberries on sale right next to the angel food cake. That’s how they get’cha.
I remembered I had lemon curd in my freezer, and I knew it would be a match made in lemon heaven, and it was. Lemon curd is also great in french macarons (recipe here) or…straight out of the jar with a spoon. It’s like Spring in a jar!
Lemon Curd Recipe:
1/2 cup fresh lemon juice
2 teaspoons finely grated fresh lemon zest
1/2 cup sugar
3 large eggs
3/4 stick (6 tablespoons) unsalted butter, cut into bits
Whisk together juice, zest, sugar, and eggs in a 2-quart heavy saucepan. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes.
Transfer lemon curd to a bowl and chill, its surface covered with plastic wrap, until cold, at least 1 hour. Lemon curd can be chilled up to 1 week.