Lemon Curd Cookie Filling
Love lemon? Then you’re sure to swoon over the sweet-tart flavor of this homemade lemon curd. We recommend using it to fillthumbprint cookies, in alemon curd layer cake, as a topping on pancakes and waffles, or as a spread on your favorite scones.
10
15 minutes
Ingredients:
Directions
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Step 1.
Fill a medium pot halfway with water and bring to a boil. Reduce heat to medium-low and create a double boiler by placing a large metal bowl over the pot.
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Step 2.
Using a Whiskware™ Egg Mixer, separate the egg yolks from the whites. Discard the whites and whisk the yolks. Set aside. (If you don’t want to put those whites to waste - try this Pavlova recipe!)
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Step 3.
Add all ingredients except egg yolks to the bowl. Stir to combine.
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Step 4.
Add egg yolks while continuing to stir vigorously. Mixture is ready once it thickens enough to coat the back of a spoon.
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Step 5.
Transfer curd to a glass food storage container. Cover and refrigerate until ready to use.
Recipe Note
WHIP THIS UP WHEN…
Wow your friends and family with homemade lemon curd, a perfect sweet-tart accent for all your baked treats.
DON’T FORGET…
The Whiskware™ Egg Mixer whips up perfectly frothy eggs in a flash, and features a built-in egg cracker, a removable egg separator, and minimal mess.
Ingredients:
