Mama’s Morning Lemon Curd

First let’s set up our ingredients. Set your butter out and allow it to reach room temperature. This isn’t a must but it does allow the butter to mix more easily.

In a small dish, zest the lemon and set the zest aside to be added later. In a measuring cup, juice the lemon you just zested and additional lemon(s) until you reach 2/3 a cup ; set cup aside. In a small bowl, crack the eggs and add the egg yolks, then set the bowl aside.

In a small to medium-sized pot, add in your butter and sugar and mix well with a hand mixer. When butter and sugar are combined, add in the lemon juice and mix some more. Then add the eggs and mix until all ingredients are combined.

At this point your mixture is going to look like a strange cottage cheese egg mixture. THIS IS OKAY!

Put the pot on low heat and stir constantly while butter melts. You might start to think the butter is your egg whites, it’s not. Once butter is fully melted and mixture looks creamy. turn heat to medium and continue to stir until mixture thickens enough to coat the back of a spoon. It will all take about 15 minutes of stirring constantly and you will start to think it’s not working, but it is.

When mixture has thickened, remove from heat and stir in lemon zest if desired (again this is not a have-to but you might want to do it).

Pour lemon curd into a small bowl and allow to cool in fridge or serve hot (which is how I like it) over biscuits.

Tip: Do not let your curd boil. If you start to see bubbles, turn the heat down or remove from the heat completely. Put Saran wrap over the top of your curd while in the fridge so that you don’t get a “skin” to form. It wont hurt it but some people just don’t like the “skin.”