Lemon Curd

Happy Friday everybody!  This week I have a lemon curd recipe for you.  I first tried lemon curd when I studied abroad in London and fell in love with it.  Since then, I have wanted to make it at home and I have finally found a recipe that I love.  Here is how to make it:

Combine  the egg yolks and sugar in a metal bowl that will fit in/over your saucepan without touching the water (you will use it as a double boiler) and whisk until smooth and light yellow in color.IMG_3010 Stir in the lemon zest.  Add 1/3 cup of lemon juice and stir to combine (I had plenty of juice from my lemons but the amount you get may vary based on the size of your lemons).IMG_3013  While doing this, put about an inch of water in a medium saucepan and place over medium-high heat. Once the water reaches a simmer, reduce heat to low and place the metal bowl containing your ingredients on top.  Whisk mixture continuously until it thickens.

When it’s ready to come off the heat, it will be light yellow and coat the back of a spoon when you dip it in. This took about 10 minutes for me.  Remove from heat and stir in the butter one pat at a time, stirring continuously.IMG_3019 When one pat of butter melts, drop in a new one.  Pour into a jar or other container and cover tightly. Place plastic wrap directly on the surface of the curd to prevent a film from developing. Store in the fridge for up to 2 weeks.IMG_3020IMG_3025

Lemon Curd

  • 5 egg yolks
  • 1 cup sugar
  • The zest and juice of 4 lemons
  • 1 stick cold butter, cut into pats
  1. Combine egg yolks and sugar in a metal bowl that will fit in/over your saucepan without touching the water (you will use it as a double boiler) and whisk until smooth. Stir in the lemon zest.
  2. Add 1/3 cup of lemon juice. (The recipe suggests adding water if you didn’t get enough juice from your lemons, but I had more than enough!)
  3. Put about an inch of water in a medium saucepan and place over medium-high heat. Once the water reaches a simmer, reduce heat to low and place the metal bowl containing your ingredients on top.
  4. Whisk mixture until it thickens. When it’s ready to come off the heat, it will be light yellow and coat the back of a spoon when you dip it in. This took about 10 minutes for me.
  5. Remove from heat and stir in the butter one pat at a time, stirring continuously. When one pat of butter melts, drop in a new one.
  6. Pour into a jar or other container and cover tightly. (Place plastic wrap directly on the surface of the curd to prevent a film from developing. Store in fridge for up to 2 weeks.
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