Lemon Curd
Lemon curd is a thick, spreadable, tangy custard-like conserve made of eggs, lemons and sugar. It can be used in many different desserts or on its own as a spread. Lemon curd tastes great with scones, spread between the layers of a cake, marbled into cheesecake, or baked in a tart. It should be stored in the refrigerator for up-to a week, but if you can’t use it all up in a week it also freezes really well. The curd never freezes solid (it becomes a think ice-cream like texture) so you can scoop out as much as you need whenever you like.
I’ve tried a couple of different recipes but this one is my favorite because it uses whole eggs as opposed to only the yolks it is super tangy and has a smooth texture.
Lemon Curd
Ingredients
- 1 cup butter
- 1 1/3 sugar
- 3 tbsp lemon zest
- 4 eggs
- 1 cup fresh squeezed lemon juice
- 1 tsp corn starch
Instructions
- In a double broiler, melt butter and add sugar then grate in 3 tbsp of lemon zest.
- In a separate bowl crack 4 whole eggs and beat in 1 cup of lemon juice and 1 tsp of corn starch.
- Whisk the egg mixture into the butter and sugar, make sure you whisk it continuously for about 8 minutes. When you see a few bubbles break the surface the lemon curd is done. Do not let it boil!
- Strain out the zest and cool completely at room temperature and put plastic wrap directly on the surface of the curd to cool completely in the fridge before storing.
