I've never been super fond of the title "Lemon Curd"... I guess it's the "curd" part that doesn't quite seem right. But when you take fresh, delicious lemons, some sugar, eggs and a touch of butter the resulting concoction is so delicious, I don't really care what it's called!
Lemon curd can be bought at the store (near jams and jellies) but it is quite easy to make at home, and the taste of this homemade version just can't be beat! You can make a batch and enjoy it on toast, pancakes, with yogurt, or as part of a delicious dessert. I'll be sharing several recipes very soon that include this sweet-tart treat!
Homemade Lemon Curd
1/4 cup fresh lemon juice (usually requires 1-2 lemons)
2 teaspoons finely grated lemon zest
1/3 cup sugar
4 egg yolks
3 Tablespoons butter (I use unsalted)
Directions ~
Combine all ingredients in the top of a double boiler (or in a metal bowl over a pot of simmering water). Heat, while stirring (almost) constantly with a whisk, until mixture thickens. It is done when it's thick enough to coat the back of a spoon. Remove from heat, cover and refrigerate until cool. Store in the refrigerator up to 2 weeks.
Recipe source- Cupcakes by Pamela Clark.
Enjoy with toast, waffles, pancakes, scones, yogurt, or in a variety of delicious desserts. (More ideas coming soon)
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