Lemon Curd

Recipe by Sydney Mike
READY IN: 20mins
YIELD: 1 1/2 cups
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • In a heavy medium saucepan, over medium-low heat, melt butter.
  • Remove pan from heat & add sugar, lemon juice, zest & salt, whisking to blend. Finally, whisk in yolks until smooth.
  • Cook the mixture, whisking constantly, until it thickens & leaves a path on the back of a wooden spoon when a finger is drawn across it ~ DO NOT ALLOW THE MIXTURE TO BOIL.
  • Immediately pour the lemon curd through a strainer into a bowl, then let it cool to room temperature, whisking occasionally.
  • Cover & refrigerate until ready to serve ~ It will keep in the frig for a month & in the freezer for about three times that long!
  • Serve it with satisfaction on toast or scones, in tarts or as a topping for fresh fruit, gingerbread, pound cake, cheesecake or . . . !
Advertisement