Public recipe with member extras
Potato Milk Lemon Curd
A bright, tangy lemon curd made confidently with potato milk, which resists curdling from the citrus far better than most milks.
Desserts & Confections · Tart Filling · Toast Topping
What you need
Ingredients
- 3/4 cup Potato Milk
- 1/2 cup Sugar
- 3 large Egg Yolks
- 1/3 cup Fresh Lemon Juice
- Zest of 2 Lemons
- 3 tbsp Butter
Method
Instructions
- Whisk the potato milk, sugar, and egg yolks together in a saucepan.
- Whisk in the lemon juice and zest directly, no tempering or off-heat caution needed given potato milk's low protein content.
- Cook over medium-low heat, whisking constantly, until thickened enough to coat the back of a spoon, 6 to 8 minutes.
- Remove from heat and whisk in the butter until smooth.
- Strain if a smoother texture is desired, and chill before using.
From The Arrogant Hippie Culinary Journal: Potato Milk Edition by Aunesty Janssen
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