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Plan Z Phase: This is a Z3.5 (ZReboot 3.5) recipe.

Lemon curd is the perfect spring and summer dessert ingredient. You can serve this very simply by dipping cookies in it or use it like icing dividing layers of a cake. I like to make a tart or even mini-tarts.  I have made a lemon dessert for my husband’s birthday for 38 years straight. I bet you can guess that’s his favorite dessert flavor. This one marks the year 2021.

Servings: Serves 6 as small tarts or makes one  9” larger tart (You’ll need a crust but we have a recipe for that too!)

Ingredients:

• 3/4 cup of fresh lemon juice (Depending on the size of the lemons it might take about 4 lemons to get 3/4 of a cup. Use a juicer. Don’t buy lemon juice in a jar)
• 1 tsp of dried lemon peel (Or you can zest one of the lemons.)
• 1/2 cup regular sugar (This is a splurge. This is a TART tart.)
• 1/4 cup of sugar substitute (I use Swerve or ZSweet.)
• 3 eggs
• 1/3 cup of salted butter, cubed

Optional: Whipping cream, Truwhip (tastes just like CoolWhip without the sugar), and/or berries for decoration.

Instructions:

In a medium saucepan add the lemon juice, zest, sugar, sugar sub, eggs, and butter. Heat on medium-low until the curd is thick enough to coat the back of a spoon with a nice thick layer. You’ll know you’re almost done with it begins to lightly bubble. It will be about six minutes. I stir with a whisk often to keep it from forming a crust on the bottom of the pan. If you feel a crust forming, turn the heat down a little.

That’s it! You are done! Now you can decide how you want to serve it: as a tart, several small tarts or simply dip in a cookie or two.

If you want to keep the curd in the refrigerator that’s fine. Definitely chill it. That helps it thicken up even more. You can chill it for up to five days. Just cover it with a layer of plastic wrap after it’s chilled. That keeps it from forming a skin on the top. Stir and serve it or incorporate it into a recipe.

Enjoy!

Cheers,