Curds are easy to make and can be used in place of jams or jellies. I love lemon curd and have always made it from scratch. It is wonderful on scones or in tarts and a must have for tea parties. You can purchase lemon curd in a jar at the grocery store. But if you want to make it yourself (and it will be fresh and tasty) this recipe is really rather easy. You must use fresh lemons and lemon zest.
When you see how easy this curd is to make, you will want to keep it on hand.
1/2 cup unsalted butter
1/2 cup fresh lemon juice
1 -1/2 cups sugar
1 tablespoon of freshly grated lemon zest
5 large egg yokes beaten
Melt the butter and then add the juice, sugar, and zest. Cook and stir until the sugar dissolves. Whisk a bit of this warm mixture into the beaten eggs to warm them up. Then whisk all of the eggs into the warm pan of butter and cook over low heat, whisking constantly until thickened. After cooking pour it into a storage container or the dish you plan to serve it in. Either way, it needs to be covered while cooling to prevent a film from developing on top.
When you see how easy this curd is to make, you will want to keep it on hand.
1/2 cup unsalted butter
1/2 cup fresh lemon juice
1 -1/2 cups sugar
1 tablespoon of freshly grated lemon zest
5 large egg yokes beaten
Melt the butter and then add the juice, sugar, and zest. Cook and stir until the sugar dissolves. Whisk a bit of this warm mixture into the beaten eggs to warm them up. Then whisk all of the eggs into the warm pan of butter and cook over low heat, whisking constantly until thickened. After cooking pour it into a storage container or the dish you plan to serve it in. Either way, it needs to be covered while cooling to prevent a film from developing on top.