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Easy and tangy lemon curd, which can be pre-made and stored in the fridge for up to 1 week. Great for cakes, pies, pastry, tarts, cookies and fresh fruits.
In a stainless steel bowl, lightly whisk together the eggs, sugar and lemon juice.
Heat a deep pan with ¾ water on high heat. Place the stainless steel bowl with egg mixture on top. Make sure the water below the steel bowl doesn’t touch it, we are just going to use the steam from the water to make the curd. Be careful as excess steam and heat can scramble the mixture!
Stir the egg mixture contantly for 1 minute, then reduce the heat and keep stirring to prevent curdling, until the mixture becomes thick like custard. This usually takes 10-15 minutes.
Remove from heat. Add butter and lemon zest and let cool. nOnce cooled, it will thicken more.
You can store this in a clean jar for up to 1 week in the fridge or use immediately.
The ‘pots’ for pots de crème au chocolat are not a requirement for making this dark chocolate cream. The dessert may very well be made in ramekins and it will taste every bit as good.
In taste and texture the baked cream resembles a dark chocolate truffle which is why a small ‘pot’ goes a long way. However the special charm of the dessert is in the tubby little lidded ceramic ‘pots’ in which it traditionally is baked.
I chose to use semi-sweet chocolate instead of milk chocolate, so that the chocolate flavor would really punch through. This provided the perfect balance of chocolate to make the whole frosting completely “milk chocolate” in flavor.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!