Lemon curd is a delightful alternative to jelly and jam. It’s tart and sweet and will have your family begging for more.
Lemon curd can be spread on puffy scones, dolloped on pastries or cheese cake or eaten on a humble piece of toast.
Delight in the gifts of the season and make the most of your lemon harvest.
Lemon Curd
- 6 egg yolks
- 1 cup sugar
- 4 lemons, zested and juiced
- 1 stick cold butter, cubed
- Prepare a double broiler with water and set on medium heat.
- Meanwhile, in a small bowl, add yolks and sugar and whisk until smooth.
- Measure lemon juice to 1/3 cup and add juice along with zest and continue to mix in mixing bowl.
- When the water in the double broiler begins to simmer actively, slowly add mixture to pan and whisk in.
- Continue whisking until mixture thickens. Mixture is ready when it coats the back of a spoon.
- Remove from heat and slowly add pats of butter and whisk until completely melted and incorporated.
- Remove to a clean container and cover by adding a layer of plastic wrap to prevent a skin from forming.
- Refrigerate for up to two weeks (if you can resist it for that long).