This Limoncello Lemon Curd is amazing. Rich, tangy and colorful. I made it especially for my Peggy Poschen Lemon Limoncello Layer Cake. The addition of Limoncello at the end gives the curd an extra lemon dimension.
This makes enough for one jar. Only a little is required for the cake. I used the rest to spread on toast and croissants.
Limoncello Lemon Curd
adapted from Emeril Lagasse (makes 1 jar)
6 egg yolks
1 cup sugar
6 tbs unsalted butter, cold
1/4 cup limoncello
1. In a small bowl grate 2 teaspoons of lemon zest and squeeze 1/2 cup of lemon juice through a sieve.
2. In a double boiler whisk together the egg yolks and sugar until pale and thick. Stir in the zest and lemon juice.
3. Continually whisk for 10-15 minutes until the mixture thickens and turns pale yellow.
4. Remove from the heat and whisk in the butter 1 tablespoon at a time. Stir in the limoncello. Strain the mixture using a sieve and pour into a sterilized glass jar.
5. Cover with plastic wrap and touch the surface to prevent a skin forming. Refrigerate and use once chilled.
I got this plate for £1 at Brixton market! Bargain!