2/3 cups sugar
Zest of 1 lemon
3 eggs – save the whites for later use in this recipe
4 egg yolks
1/2 cup lemon juice
1/4 cup lime juice
1/2 stick (2 oz) cold butter diced
Combine sugar and zest – then add the eggs and yolks, lemon juice, lime juice. Whisk together well.
Cook and whisk until thick as sour cream about 5-6 minutes
Remove and pour into a food processor.
Add the butter and pulse for 10 seconds until well combined.
Pour into a bowl and set aside
NOTE: The lemon curd itself can be refrigerated for up to 1 week.
Prepare 6 4″ ramekins by buttering them and coating in sugar and set aside.
To the lemon curd, add 2 tbsps flour and 1/2 cup milk and mix well.
In a mixer, place the 3 leftover egg whites. Beat till foamy and then add 1/2 tsp of cream of tartar
Beat until soft peaks and then add 5 tbsps sugar and beat till stiff peaks.
Remove the stiff egg whites and add them to the lemon curd mixture and fold carefully to combine
Fill the ramekins to the brim and bake in a water bath at 325 for 20-30 minutes or until set
Remove and serve warm as is, or dusted with confectioners sugar or add a dollop of whipped cream or ice cream – whatever!
Leftovers – wrap tightly and refrigerate up to 2 days. To rewarm – warm at 350 degrees for 4-5 minutes