Lemon Curd

7 Feb

After the previous failure with blood orange curd, I decided to give some classic lemon curd a try instead. The flavors were superb and perfectly tart and the smooth texture was exactly what I was aiming for. Success!

Again, the process isn’t very difficult, you just have to keep constantly mixing it till it thickens up. There are so many delicious things you can do with lemon curd – you could use it as a middle layer on a stacked cake or simply spread it on a piece of toast. (you’ll see soon what I mainly used it for)

If I had to choose between store bought and homemade, I’d definitely spend the extra time to whip up a batch myself. Sorry store bought – you’re yummy but this just kicks it up a notch! 🙂

Lemon Curd

3 eggs
3/4 cups sugar
1/3 cup fresh lemon juice
4 Tbsp unsalted butter, at room temperature
1 Tbsp lemon zest

Yield: 1 1/2 cups

In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce). This will take approximately 10 minutes.

Remove the bowl from heat and immediately pour it through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let it cool. The lemon curd will continue to thicken as it cools. Lay a piece of plastic wrap on top of the curd immediately so a skin doesn’t form and refrigerate for up to a week.

Source: Joy of Baking – includes a helpful video too!


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