Lemon Curd

Kirstin in the Couv's Note:

The ultimate lemon curd. Recipe can be increased as much as you like. Serve with scones, biscuits, toast etc. Can be used as a tart filling, cake filling and as an ingredient in lemon buttercream

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Yield: 1 cup

• 4 large egg yolks
• 4 ½ ounces granulated sugar
• 3 ounces fresh lemon juice
• 2 ounces unsalted butter , softened and cut into pieces
• 1 pinch salt
• 2 teaspoons lemons, zest of , finely grated (optional)

Directions:

1. In a non-reactive saucepan, whisk yolk and sugar until well combined.
2. Add remaining ingredients except lemon zest.
3. Cook over medium-low heat, stirring constantly (Do not whisk), until thickened and you see the first bubble.
4. DO NOT ALLOW TO BOIL.
5. Pour through strainer, stir in zest.
6. chill in refrigerator with plastic wrap pressed on top of curd to prevent skin forming.

Reviews

[Jangomango]

Yes, this is the ultimate lemon curd. Perfect texture, taste and colour. Very easy to make. Excellent directions. The final cooking temp is 190*F if anyone wants to use a thermometer.

[HeatherFeather]

Delcious, easy, and accurate. This makes a nice, thick curd - perfect for spreading on cakes as a filling. Decadent and very, very tasty.

[Mysterygirl]

I have never made curd before. This was my first attempt and it worked great. Used it as a filling between 2 layers of sponge cake with some whipped cream. I served this at a luncheon at work and everyone loved it. It was the perfect cool & sweet ending to a spicy mexican meal that I served.