Fresh rosemary infused into a bright flavored lemon curd that will elevate parfaits and pastries alike.
Author: Kendall Nelson
Ingredients
3 large eggs
¾ cup organic cane sugar
½ cup fresh lemon juice
Zest of 2 medium lemons
Pinch of salt
4 4-inch stems of fresh rosemary
4 tablespoons unsalted butter, diced
Instructions
In a large bowl, whisk together the eggs, sugar, lemon juice and zest and salt until you get a smooth mixture.
Pour the mixture into a medium saucepan and add the rosemary. Place over medium low heat (think 3 or 4 out of 10 or so). Stir constantly, using a wooden spoon, taking special care to get the "corners" of the pot so nothing sticks.
Cook until the curd thickens, about 5-7 minutes or so. You'll know it's about ready when you can swipe through the curd on the back of the wooden spoon and it leaves a clear path (without running back together). Then turn the heat all the way to low and stir in the butter. Cook and stir until the butter is melted and fully incorporated.
When the curd is cooked, remove the rosemary and strain the curd into a glass jar and seal it. Allow to cool on the counter to room temperature before refrigerating overnight, or at least 6 hours. This will allow the curd to fully thicken to its proper consistency.
Notes
Sometimes as you're cooking the curd, you'll see little white globs of cooked egg in the pot. If this happens, don't freak out. It won't impact the taste. Just be sure to strain the curd when you're done and you're good to go. Makes about 2 cups.