Every weekend, I prowl Pinterest and foodie baker blogs in search of my next assignment, wanting to stretch my baker muscle and experiment with more ways to transform a cookie dough or a crescent roll into something more. I stumbled across “Mom on Time Out” by Trish, and saw that she had a fun recipe on Lemon Meringue Cookie Cups. Well, in order to make a Lemon Meringue Cookie Cup, you need to first know how to make lemon curd from scratch.
So I know that to all you hard-core pro bakers out there, I’m already “cheating” by using refrigerated dough, so that’s all the more reason why I try my best to make everything else from scratch as much as I can. To me, it’s more than knowing what ingredients are being used, there is also a sense of pride and wonder for being able to whip up, literally, something tasty and yummy from nothing at all. It’s almost like magic 🙂
So here goes. And I’ll be sharing the final product of my Lemon Meringue Cookie Cups in my next post!
You Will Need:
- 1/2 cup unsalted butter
- 1 cups granulated sugar
- 3 eggs
- 1 egg yolk
- 1 cup fresh lemon juice
- lemon zest from 3 lemons
Here’s How to Get the Dough Rolling:
- Melt butter in microwave, set aside to cool slightly.
- Whisk together sugar and eggs in a medium-sized microwave-safe bowl.
- Whisk in lemon juice and zest.
- Finally whisk in the butter, and microwave on 50% power for one minute. Stir.
- Continue microwaving at 100% power in one minute intervals, stirring after each interval until the mixture is thick enough to coat the back of a spoon. (The curd will thicken as it cools.)
- Strain curd through a fine-mesh sieve to remove zest.
- Pour curd into sterile jars and store for up to three weeks in the refrigerator.