These Ratchet Lemons...

 

 

...made the most awesome lemon curd!

 

Remeber a couple of weeks ago when I purchased these shortbread tartlets? This is the recipe I filled them with! Full disclosure: Babe and I eat this on buttered toast and directly from a spoon.

 

Easy Lemon Curd

Adapted from http://www.davidlebovitz.com/2009/12/improved-lemon-curd/

 

What you need:

 

• 1/2 cup fresh lemon juice
• Zest of 1 lemon
• 1/2 cup sugar
• 2 eggs
• 2 eggs yolks
• 6 tablespoons unsalted butter, cut into pieces
• Pinch of salt

 

What to do:

• In a heavy bottomed medium saucepan, whisk together lemon juice, zest, sugar, eggs, and salt. Add the butter and cook over low heat stirring constantly until the butter is melted
• Increase heat to low-med heat, stirring constantly until the mixture thickens and coats the back of the spoon. DO NOT BOIL or even come close to boiling
• Strain the curd through a mesh sieve. You may have to press the curd through the strainer
• Immediately fill pre-ccoked shells with filling and place in the fridge to cool or store the lemon curd in a sealed container in the refrigerator.