Lemon Curd with Poppy Seeds
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 :)
Lemon Curd with Poppy Seeds
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 :)
Cooking Instructions
- 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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