Recipe by LindseyKay
This is the easist thing in the world to make. No more curdling, straining, or tempering egg yolks. By mixing the ingrediants before cooking, this recipe eliminates the potential for disaster. Now you have have no fuss filling for tarts, pies, cookies, or pound cake. Or simply eat it by the spoonful!
Top Review by Sydney Mike
So, so easy to make, & wonderfully tasting, too! I'm with you in eating it just as it is, but I also found that it's great spread on a thick slice of nutty, whole grain bread, toasted & then topped with a bit of homemade blueberry sauce! Thanks for a wonderful keeper of a recipe! [Made & reviewed in Zaar Cookbook tag]
- 6 tablespoons unsalted butter, softened at room temperature
- 1 cup sugar
- 2 large eggs
- 2 large egg yolks
- 2⁄3 cup fresh lemon juice
- 1 teaspoon grated lemon zest
Directions See How It's Made
- Beat the butter and sugar with an electric mixer, about 2 minute Slowly add the eggs and yolks. Beat for 1 minute Mix in the lemon juice. The mixture will LOOK curdled, but it will smooth out as the butter melts in the cooking process.
- Cook the mixture over low heat in a heavy-bottomed saucepan until it looks smooth. I find it helpful to use a wisk. The mixture will smooth out as the butter melts and change from cloudy to clear.
- Increase the heat to medium and cook, stirring constantly, until the mixture thickens. The entire process should take about 15 minutes.
- Your lemon curd is ready when it leaves a path on the back of a spoon. If you are super careful (I'm not) you can double check readiness by temperature. It should read 170°F on a thermometer. Don't let the mixture boil.
- Immeadiately transfer to a cool bowl and cool.