Recipe: Quail Egg Lemon Curd
Lemon curd originated in England in the 1800s, but it remains popular today as a spread for toast, scones, and pancakes, as a filling for desserts like lemon meringue pie and cream puffs, and as a flavor for yogurt and cheesecakes.
Creator
This recipe is from Jasmine Bass of Thyme & Timber Homestead - also one of your Quail 101 instructors!
Prep & Cook Time
25 minutes
Ingredients
- 25 quail egg yolks
- 1 c. sugar
- 1/2 c. fresh lemon juice
- 1/2 c. cold butter (in small chunks)
- 1/2 tbsp. grated lemon zest (optional)
Instructions
-
Whisk yolks until well mixed together. Add whisked yolks, sugar and juice in either a heavy saucepan or double boiler.
- Turn heat on low and cook for 10-12 minutes, stirring constantly to avoid curdling the yolks. When the mixture is thick and coats the back of a wooden spoon, remove from heat.
-
Immediately strain mixture into a heat proof glass 4c measuring cup with a sieve to remove any egg chunks, lemon pulp.
-
Add chunks of cold butter to cool down the curd, stir until thoroughly mixed and all butter is melted/incorporated.
- Stir in lemon zest.
- Store lemon curd in fridge up to two weeks. 😋
This recipe is from our cookbook: Quail in the Kitchen 1
