Lemon Curd with Poppy Seeds

Name: Lemon Curd with Poppy Seeds
Yield: 2 cups
Cuisine: American
Ingredients: 4 lemons, juiced (about 1/2 cup juice); 2 eggs; 3 egg yolks; 2 Tbsp milk; 75 g sugar (1/3 cup); 1/4 tsp salt; 1/2 Tbsp Poppy seeds; 85 g unsalted butter

Felice @morinoko

Connecticut, United States

Spread on bread or use for lemon tart. Adapted from Alice Water's recipe. Makes about 2 cups. And, yes, you can leave the poppy seeds out :)

Felice @morinoko

Connecticut, United States

Spread on bread or use for lemon tart. Adapted from Alice Water's recipe. Makes about 2 cups. And, yes, you can leave the poppy seeds out :)

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Ingredients

2 cups

4lemons, juiced (about 1/2 cup juice)
2eggs
3egg yolks
2 Tbspmilk
75 gsugar (1/3 cup)
1/4 tspsalt
1/2 TbspPoppy seeds
85 gunsalted butter

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Steps

1

Zest one of the lemons. Juice all four of the lemons so you get about 1/2 cup lemon juice (120 ml)
2

Whisk together the eggs, egg yolks, milk, sugar, and poppy seeds. Add the lemon juice and zest and mix.
3

Cut butter in little cubes, add to the egg mixture.
4

Put mixture in a non-reactive pot and heat on medium low.
5

Stirring constantly, cook until the mixture is thick enough to coat the back of a spoon. Do not let it boil or eggs will curdle!
6

Put in a jar, let cool and store in the fridge.

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Cooksnaps

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Felice @morinoko

on February 14, 2017 04:45

Connecticut, United States

I grew up in Southern Germany and Ohio, and spent 10 years in Japan. I love bread baking, #German food, and healthy, homestyle cooking in general inspired by my family and the seasons.Follow my cooking adventures on Instagram :)https://instagram.com/morinoko_