Make homemade lemon curd with bright citrus flavor and a smooth, silky texture. This recipe for a sweet-tart spread is perfect for scones, cakes, pastries, and desserts.
Lemon Curd Ingredients
1 cup of granulated sugar
8 large egg yolks
2/3 cup fresh lemon juice
ΒΌ tsp coarse salt (we recommend JQD!)
10 TBS unsalted butter, cut in 10 slices
1 TBS finely grated lemon zest
Lemon Curd Directions
1. In a non-reactive saucepan mix the sugar and yolks together until blended.
2. Add the juice and salt and mix well.
3. Place over medium high heat.
4. Add the butter and stir constantly with a whisk for about 5 minutes until the sauce coats the back of a wooden spoon. You will see bubbles around the edges of the pan.
5. Remove from heat and strain through a fine sieve.
6. Stir in the lemon zest.
7. Pour into a container and cover with plastic wrap, pressing it to the surface of the curd.
8. Refrigerate for 2 hours before using.
Can be kept refrigerated for up to 2 weeks. Use on cakes, in tarts, on scones or fresh berries.
