Lemon Ginger Curd
Tangy, bright and with a kick of ginger, this curd is great not only inside hamantashen. Try drizzling some into yogurt or on top of oatmeal. It’s also delicious on pancakes and French toast.
- 3 lemons
- 1 2-inch piece of ginger, peeled and sliced
- 1½ cups sugar
- ¼ pound (1 stick) unsalted butter, room temperature
- 4 large eggs
- ½ cup lemon juice (from 3–4 lemons)
- 1/8 teaspoon kosher salt
- Using a vegetable peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest and sliced ginger in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar. Cream the butter with a hand or stand mixer and beat in the sugar and lemon mixture. Add the eggs, one at a time, and then add the lemon juice and salt. Mix until well combined. Pour the mixture into a medium saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken right before it simmers. Remove from the heat and cool completely before filling your hamantashen with it.