Week 7 Crepes with Homemade Lemon Curd

Crepes with Homemade Lemon Curd 

NEVER FAIL LEMON CURD

• 6 tablespoons soft butter
• 1 cup of sugar
• 2 large eggs + 2 egg yolks
• 2/3 cup freshly squeezed lemon juice

Cream together butter and sugar in a stand mixer on medium speed for about 2 minutes, until light and fluffy.  Add eggs, one at a time while mixing on low speed, then add yolks.  Continue to beat on low for another minute or two. The mixture should be smooth and creamy light yellow. Next, add the lemon juice and continue to beat on low speed until incorporated.  Things turn pretty ugly at this point, the mixture will be lumpy and look curdled, fear not, forge ahead.

Transfer the lemon curd to a medium sized saucepan and place over low heat.  Stir until the mixture is heated through and no longer has a curdled appearance.  Increase the heat to medium and stir constantly for the next 12 minutes until thickened.  Remove from heat and allow to cool with cling wrap pressed directly onto the surface of the curd.  This will prevent it from forming a skin on top. Once cool decant to the storage container of your choice.  This keeps about a week in the fridge, it also freezes well.

How to Make Sweet Crepes

Ingredients:

2 large eggs

1 teaspoon sugar

1/4 teaspoon salt

1 teaspoon pure vanilla extract

2 cups flour

1 and ½ cups of milk

1 cup water (add additional 1/2 cup water if needed)

Cooking spray for greasing the frying pan