Lemon Curd

If you know me at all, you would know that every summer I have a love affair with lemons. And this summer is no different. A while back, I made a lemon tart which used lemon curd. However, that lemon curd recipe is slightly different. It produces a much thicker curd which sets in the fridge. If you're looking to make a tart, I would suggest you use that recipe. This lemon curd is a lot thinner, perfect for spreading on cakes or toast.

  1. 2 yolks
  2. 1/4 c sugar
  3. zest of 1 lemon
  4. 1/8 c lemon juice
  5. 3 tbsp butter, cubed

  1. Place the egg yolks in a double boiler. Beat for a minute and add in the sugar. 
  2. Add lemon juice, zest and beat well.
  3. Stir in the butter, one piece at a time. 
  4. Cook until the curd has thickened. 
  5. Strain the mixture and cover with cling film, making sure the cling film touches the surface of the curd. 
  6. Once cool, transfer to a jar and refrigerate. 

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