The DailyDyl

On top the traditional fillings such as Raspberry and Apricot my mom and I always try different fillings and doughs. This year we made lemon curd filling andlemon zest dough. The dough is identical to my family’s Orange zest dough. However, replace the orange juice and orange zest with lemon.

The lemon curd is very easy – and better than anything from a jar!

Ingredients for Lemon Curd

1 cup sugar
Grated zest from 2 lemons
½ cup lemon juice
2 egg yolks reserve the whites for another use or discard
3 large eggs
4 ounces salted butter (1 stick) cut into cubes OR 4 ounces unsalted butter and 1/8 teaspoon salt.

How to:

1. In a large microwave-safe bowl, whisk together the sugar, eggs, egg yolks, lemon juice (and salt if you are using unsalted butter) until smooth.
2. Add butter cubes.
3. Microwave on high power for 45 seconds.
4. Remove and whisk vigorously
5. Continue to cook 45-second intervals, whisking after each interval.
6. It will take 3-6 minutes, depending on the power of your microwave.
7. You will know the lemon curd is done when it coats the back of a metal spoon.
8. Remove from the microwave and whisk in lemon zest.
9. Allow the curd to cool to room temperature, before covering and storing in refrigerator.
10. Lemon curd will thicken as it cools.