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.
INGREDIENTS:
- 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
METHOD:
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In a medium-sized heatproof bowl, whisk together the eggs and sugar until the mixture is light and frothy.
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Add the lemon juice and lemon zest to the bowl, and whisk to combine.
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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.
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Place the saucepan over low heat and bring the water to a simmer.
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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.
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Remove the bowl from the heat and pour the lemon curd through a fine-mesh strainer to remove any lumps or cooked egg bits.
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Transfer the strained lemon curd to a clean jar or container and let it cool at room temperature for about 30 minutes.
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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.