Homemade Lemon Curd
Oh my lemon! Lemon curd is summer in a spread: silky, creamy, sweet and tart. My recipe uses simple ingredients (no fillers!) and the results are rewarding. Spread it on a croissant, layer it in a cake or simply eat spoonfuls of it out of the jar. You are 4 ingredients away from pure summer happiness!
4 eggs
½ cup sugar
1 large lemon, zested and juiced (or two small lemons)
½ stick cold butter, cubed
In a small glass bowl, whisk together eggs, sugar, lemon rind and lemon juice. Fold in the cubed butter. Put the glass bowl over a saucepan of simmering water to create a double boiler. Slowly whisk the mixture in the bowl until you can feel the sugar has melted into the mixture. Grab a wooden spoon or a small spatula and keep the mixture moving, back and forth and side to side (You might wonder if the liquid will ever thicken. Trust yourself and don’t give up!) Once you see and feel it becoming a curd, turn off the stove, and carefully remove the glass bowl from the saucepan (the glass bowl will be hot). Strain the curd into another bowl and transfer it to a container or jar. Eat right away (I can never resist) or thicken it in the refrigerator for a few hours. Store lemon curd in the refrigerator for up to 5 days.
