From hamentaschen to tarts; pies to bars; cakes and cookies... lemon curd is just about good on ANYTHING! That is if lemon is your thing. I personally love the combo of sweet, salty, sour... there is something so satisfying about it! This curd in particular I made with a mix of regular lemons and Meyer lemons. Meyer lemons are a bit sweeter than the kind we are used to therefore you can use less sugar when mixing the two varieties. All links above are to previous recipes that use lemons or lemon curd. See recipe for lemon curd below! Click here for a Lemon Poppy Seed Hamentaschen recipe!
Gluten Free & Dairy Free Lemon CurdMakes about 3 cups
1 1/2 tablespoons finely grated fresh lemon zest
1 cup fresh lemon juice
1 cup sugar
4 large eggs
1 teaspoon salt1 3/4 sticks Earth Balance (butter substitute), cut into tablespoon pieces
Whisk together zest, lemon juice, sugar, eggs, and salt in a medium heavy saucepan. Add butter substitute (or butter) all at once and cook over moderately low heat, whisking constantly, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, about 10 minutes. Immediately pour curd through a fine sieve into a bowl, then chill, covered.
NOTE: Lemon curd keeps, covered and chilled, 1 week.
Click here for Lemon Poppy Seed Hamentaschen using this lemon curd recipe!