Lemon Curd
This lemon curd is good for spreading on toast or bread, but also works well for cake icing. This recipe moves fast once you are working, and if you let the mix sit on the double boiler for too long, you can curdle the eggs. So, it is really worth it to do all the mis-en-place ahead of starting the cooking, including prepping and cleaning the jars.
- ~1 cup
- 15 minutes
- 30 minutes
Ingredients
- 2 whole eggs
- 2 egg yolks
- Juice and zest from 3 lemons
- 1/2 cup sugar
- 6 tablespoons butter (3/4 stick), cut into pats
Directions
- Whisk together the eggs + yolks, lemon juice, zest, and sugar.
- Heat over a double boiler, whisking often, until mixture starts to thicken.
- Whisking constantly, add butter one pat at a time.
- When all the butter is added, cook over double boiler until mixture is thick, and a whisk leaves a pattern on the surface.
- Pour out into clean jars,