Lemon curd is the epitome of sun-soaked brightness captured in a jar. Its tangy sweetness dances on your taste buds, making it the perfect companion to a wide array of desserts. Whether youβre spreading it on toast, swirling it into yogurt, or layering it between cakes, this velvety curd adds a burst of citrusy joy to every bite.
Ingredients:
- 1/2 cup fresh lemon juice (about 2-3 lemons)
- Zest of 2 lemons
- 3/4 cup granulated sugar
- 3 large eggs
- 1/2 cup unsalted butter, cubed
Instructions:
- Prepare a Double Boiler: Fill a medium saucepan with a few inches of water and bring it to a simmer. Place a heatproof bowl over the saucepan, ensuring it doesnβt touch the water.
- Mix the Ingredients: In the heatproof bowl, whisk together the lemon juice, lemon zest, sugar, and eggs until fully combined.
- Cook the Curd: Add the cubed butter to the mixture. Stir continuously as the butter melts, and the mixture begins to thicken. Continue cooking, stirring constantly, for about 10-12 minutes until the curd coats the back of a spoon.
- Strain and Cool: Once thickened, remove the bowl from the heat and strain the lemon curd through a fine-mesh sieve to remove any zest and cooked egg bits. Pour the curd into a clean jar or container and let it cool to room temperature before refrigerating.
- Store: Store in the refrigerator for up to two weeks.
