Someone once said this of a lemon tart I made - that it wasn't a good mix of flavours, just because sour and sweet didn't seem like a wonderful combination. I was rather offended, not because my tart was criticised, but because the best pastry in the world was chided for that very aspect that I loved about it. I love that the lemon tart is a mix of both the sweet and sour and the sugar in the tangy lemon curd complements it so well that it can be eaten by the spoonful.
Yesterday I tried another lemon curd recipe by Alton Brown because I was trying to finish up my egg yolks in the fridge. Honestly I can't decide which is my favourite curd recipe but I must say, this was really good. It was smooth, creamy and just the right texture and thickness. You can have the curd with anything and everything, with bread, with cereal, and of course my favourite way to finish the curd is to have it with a tart, which I made.
Lemon Curd (adapted from Food Network and modified)
5 egg yolks
3/4 cup sugar
3 lemons, zested and juiced (about 1/2 cup)
1/4 cup butter, cut into smaller pieces
1 vanilla bean
Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat. Meanwhile combine egg yolks and sugar in a medium sized metal bowl and whisk until smooth, about 1 minute. Add 1/2 cup of juice and the zest into egg mixture and whisk till smooth. Once water reaches to a simmer, reduce heat to low and place the bowl on top of saucepan. Whisk until thickened, approximately 8 minutes or until mixture is light yellow and coats the back of a spoon. Remove from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Let the curd cool before refrigerating.