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Lemon Curd
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Description
Thick and tangy lemon curd, perfect for your morning toast or by the spoonful.
Ingredients
- 3 whole Eggs
- ⅓ cups Lemon Juice
- 2 Tablespoons Lemon Zest
- ½ cups Sugar
- ½ teaspoons Salt
- 4 Tablespoons Butter
Preparation
1. In a double boiler, combine the eggs, lemon juice, zest, sugar and salt. Whisk constantly as it comes to a simmer and until the mixture begins to thicken, about 10 minutes.
2. Just as it thickens, switch to a wooden spoon or spatula and continue to stir, making sure to scrape down the sides of the bowl. Remove the bowl from the heat and continue to mix for 2-3 minutes as it cools.
3. Add butter and incorporate completely. Store in a glass jar or bowl, fully covered for up to 2 weeks.
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Midwest Mrs on 5.10.2010
I made this for my mom for Mother’s Day because she loves lemon curd. This recipe was great. The only thing I’d add is that it’s important to mix all of the ingredients well (except the butter, of course) before you place your double boiler over the heat. Otherwise, you’ll get little white flecks where the egg started to heat up.