lemon curd little house by the dunes
by Heather Harris-Brady

So if you’ve started the pavlovas for brunch tomorrow you likely have a bowl hanging around with four egg yolks in it. You could make pasta, or, you could make a quick lemon curd and pimp your pavlovas by folding it into the whipped cream.

It will only take about five minutes from start to finish, and if you don’t want to use it for the pavlovas it’s delicious on scones, biscuits or as a tart/cake filling.

Lemon Curd (Makes about two cups)

Four egg yolks

1/2 c. sugar

Juice and rind from two lemons

1/4 c. butter

Combine the yolks, sugar and lemon juice/rind in a saucepan.

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Whisk constantly over low heat until thickened.

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Remove from heat and whisk in the butter. Cool and store, covered, in the refrigerator.  If you’re going to use it for the pavlovas, cool it thoroughly and then gently fold 1/2 – 3/4 c. into your whipped cream before assembling the desserts. (Or put a little dollop in the bottom of each nest instead of folding it into the cream.)

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