Spread on toast, dolloped on ice cream or piled into a tart shell, lemon curd is a versatile and delicious custard-like creation that's easy to make and easier to eat. You can buy it in jars, but homemade is so much better. There are a few steps, but it's not a difficult process. This recipe doesn't call for separated eggs, so it's a bit simpler with excellent results.
- 4 large eggs
- 1 cup granulated sugar
- 1/2 cup fresh lemon juice (about 4 lemons)
- 1 tablespoon lemon zest
- 1/2 cup unsalted butter, cubed
In a medium-sized heatproof bowl, whisk together the eggs and sugar until the mixture is light and frothy.
Add the lemon juice and lemon zest to the bowl, and whisk to combine.
Place the bowl over a saucepan filled with about 2 inches of water, creating a double boiler. Make sure the bottom of the bowl doesn't touch the water.
Place the saucepan over low heat and bring the water to a simmer.
Whisk the lemon mixture constantly while slowly adding the cubes of butter, one at a time, until the mixture is smooth and thick enough to coat the back of a wooden spoon. This process should take about 10-15 minutes.
Remove the bowl from the heat and pour the lemon curd through a fine-mesh strainer to remove any lumps or cooked egg bits.
Transfer the strained lemon curd to a clean jar or container and let it cool at room temperature for about 30 minutes.
Cover the jar with a lid or plastic wrap and chill the lemon curd in the refrigerator for at least 2 hours, or until it's completely set and chilled.
Curd can be stored in the refrigerator for up to 2 weeks. Enjoy it spread on toast, scones, or biscuits, or use it as a filling or topping for cakes, tarts, and other desserts.