Serves 4
15 min
Cold Lemon Curd with Simple Syrup
Recipe GLPRdc0fe342260305
A refreshing two-ingredient summer dessert made with fresh lemon juice and a delicate sugar syrup. This bright, tangy treat is perfect chilled on its own or served over vanilla ice cream. The balance of sweet and sour creates an elegant, palate-cleansing dessert that captures the essence of summer citrus.
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Ingredients
8 whole lemons
1 cup plus 2 tablespoons granulated sugar (8 ounces)
1 cup water
1 cup water, chilled
1/4 teaspoon kosher salt
Directions
Cut lemons in half and juice them thoroughly, straining out seeds and pulp. You should have approximately 1 cup of fresh lemon juice.
In a medium saucepan, combine 1 cup of water with the granulated sugar and kosher salt. Heat over medium heat, stirring occasionally, until the sugar completely dissolves, about 3–4 minutes. Do not boil; the syrup should be clear and warm.
Remove the saucepan from heat and let the sugar syrup cool to room temperature, about 10 minutes.
Pour the cooled syrup into a bowl or pitcher and stir in the fresh lemon juice until well combined.
Add the 1 cup of chilled water to the lemon-syrup mixture and stir until evenly blended.
Divide the dessert among four serving glasses or bowls and refrigerate until thoroughly chilled, at least 2 hours, or until ready to serve. Stir gently before serving.
