Herb and Ginger Infused Lemon Curd

 

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Serves 5

Ingredients

1 cup herb leaves (basil, mint, rosemary, sage)

1 cup fresh lemon juice (about 9 small or 7 large lemons)

1 inch fresh ginger, grated

1/4 cup brown sugar

6 eggs

1 tsp vanilla

1/4 cup white sugar

1/4 cup brown sugar

2 sticks butter

4 cups strawberries

1/2 cup heavy whipping cream

1/2 tsp vanilla

2 tbs confectioners sugar

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  1. Zest lemons and grate ginger right into pan. Always zest citrus directly into the pan or bowl you’re using. Oils get released while zesting and you want to capture as much of that as possible. IMG_9496
  2. Gather herbs of choice IMG_9454
  3. Tie herbs into cheese cloth so they can infuse into the lemon and be easily removedIMG_9494
  4. Juice lemons and add to pan with zest and herbs IMG_9497
  5. Simmer for about 15-20 minutes until herbs have infused (you can add a little water if mixture starts to reduce too much)
  6. Remove herbs and add 1/4 cup brown sugar and whisk until dissolved, keep on low simmer as you complete the next steps IMG_9498
  7. Combine 1/4 cup white sugar, 1/4 cup brown sugar, eggs, 1 tsp vanilla extract and whisk well to combine IMG_9460
  8. Slowly add about 1/2 of the hot lemon mixture to eggs while constantly whisking to temper the egg mixture. IMG_9461
  9. Return remaining lemon mixture to medium heat and slowly add tempered egg mixture to pan while whisking constantly to ensure you don’t get scrambled eggs IMG_9462
  10. Whisk constantly over medium heat until it becomes thick and creamy and can hold the shape of the whisk. The sugar and the acid from the lemon, along with the constant whisking slows the cooking process so you can create a creamy curd as opposed to clumpy scrambled eggs. IMG_9466
  11. Add cooked curd to blender
  12. Cut butter into cubesIMG_9463
  13. On high speed add butter one piece at a time until combined. The eggs work as an emulsifying agent to combine the lemon juice and the butter. IMG_9467
  14. Refrigerate lemon curd for at least 2 hours before serving
  15. Remove stem from strawberries and wash IMG_9470
  16. Slice strawberries and add to pan with some sliced basil/mintIMG_9471
  17. Cook down until it has created a thick sauce. The natural pectin in the strawberries will work the thicken the mixture.
  18. Combine heavy cream, powdered sugar, and vanilla in stand mixture and beat until light and fluffy
  19. After lemon curd has chilled spoon into bowls and top with strawberries, whipped cream, and basil for garnish
  20. Enjoy!

Notes

** This recipe also works well as a pie, just pour curd into a graham cracker crust and chill then top with strawberries and whipped cream when serving

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