Lemon Curd
A sweet and tangy topping with strong lemon flavor that is used to complement muffins, scones, waffles, and other desserts. This always reminds me Sunday brunch, Downton Abbey, and my beautiful mother!
Equipment
- Lemon Squeezer
- Zester
Ingredients
- 1 Tbsp lemon zest (3 lemons)
- 1 1/2 cup sugar
- 1/4 pound unsalted butter, room temperature (cut into cubes or pats.)
- 4 extra large eggs
- 1/2 cup lemon juice (3-4 lemons)
- 1/8 tsp kosher salt
Instructions
- Zest and juice 3-4 lemons.
- Combine the lemon zest, sugar, lemon juice, and salt in a saucepan. Add the eggs one at a time and incorporate into the mixture.
- Cook over low heat, stirring constantly until it thickens.
- Once thickened, add butter pats one at a time and stir until each melts into the curd.
- Pour the curd into a glass jar and let cool. Place a piece of wax paper on top to prevent a "skin" from forming.
- Store in the refrigerator.