I am seriously in the mood to bake.
To bake everything. Cookies. Brownies. Cakes. Pies. You name it.
I think it has to do with the fact that I just spent the last month avoiding any form of sugar. I did do some baking during both of my Whole30 adventures, which was nice. I didn’t even really mind the fact that I was baking and not eating the stuff. But the absolute KILLER part was that I couldn’t just lick the spatula or my fingers. Ugh the worst.
So I am coming out of my baking and sugar dry spell and I’m on fire!
In the last few days I made a chocolate zucchini bundt cake, cookies, brownies, and now this lemon curd. Chocolate, chocolate, chocolate, lemon… hmmm…
Yes, the lemon throws the chocolate trend off but I knew that I had big plans for it. Delightfully delicious plans for it. What could those plans be? If you guessed that I’d use it in a fan-freaking-tastic waffle recipe, then you guessed correctly!! Woo Hoo!!
Yep, I used this lemon curd in such an amazing waffle recipe. It will have you begging for more. It just is the perfect combination of tartness and sweetness. Oh love.
I’ll be sharing the waffle recipe on Wednesday for my #WaffleWednesday post, but in the mean time you should get started on making your own lemon curd so you are prepared.
It really was super easy and the end result is incredible!
I used Ina Garten’s recipe but just changed up the process a bit. Ina calls for the lemon peel to be removed using a veggie peeler and then put in a food processor. But I was feeling lazy about dirtying my big food processor, my stand mixer, and a pot too. So I just used my super fine microplane and got to work on those lemons. It look just a few minutes more but I enjoyed the process.
Just look at that happy yellow color, I mean, come on! Yum!!!
Homemade Lemon Curd
Makes 3 Cups
- 3 lemons
- 1 1/2 cups sugar
- 1/4 pound unsalted butter, room temperature
- 4 extra-large eggs/5 large eggs
- 1/2 cup lemon juice (3 to 4 lemons)
- 1/8 teaspoon kosher salt
- Zest the 3 lemons using a microplane. Set aside.
- Cream the butter until light and fluffy. Add the sugar and zest, beat again to combine.
- Add the eggs, one at a time, until fully incorporated. Add the lemon juice and salt, mix again.
- Pour the mixture until a medium sized pot. Cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken about 170 degrees F, or just below simmer.
- Remove from the heat and cool or refrigerate.
Adapted from Ina Garten, via Food Network
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