Silky, Sweet, Tangy Lemon Curd.
- L. Wilkins
- Nov 23, 2019
- 2 min read
Updated: Dec 6, 2022
OH MY GOODNESS! There really is nothing like the luscious taste of fresh lemon curd. It's the tang. It's the texture. It's the perfect combo of tart and sweet. It conjures up English Tea tables and refined repasts. You feel like you've created a culinary masterpiece, but it's so very easy to whip up a batch.
First, gather up all 4 Ingredients. Yep, only 4!
Eggs.
Lemons.
Butter.
Sugar.
You will also need a zester, a double boiler or a glass bowl and sauce pan, a whisk, a butter knife for cutting the butter, a measuring cup for measuring liquids, a measuring cup for dry ingredients, a sieve, and a pretty jar with a cover.
Here we go!
Zest 2 lemons.
Squeeze lemons until you have 1/2 cup of juice.
Cut the butter.
Beat egg yolks well in the top of a double boiler or heat proof bowl, before putting on heat. Beat in sugar. Stir in lemon juice and zest. Place over simmering water and stir constantly until thickened, approximately 15 mins. Once thickened, whisk butter in one piece at a time letting each melt before adding the next.
Strain mixture through a sieve and place in a pretty jar.
SILKY, SWEET, TANGY LEMON CURD.
Prep Time: 10 mins Cook Time:20 mins Total Time: 30 mins Servings: 20
Zest of 2 Lemons
1/2 Cup Lemon Juice
10 Tbsp. Butter cut in small pieces.
7 Egg Yolks Beaten
1 Cup Sugar
1. Before placing on the heat, whisk together the beaten egg yolks, sugar, lemon juice and
lemon zest.
2. Place over simmering water and stir constantly until thickened, approximately 15
mins.
3. Once thickened, whisk butter into mixture one piece at a time letting each melt before
adding the next.
4. Remove from heat and let cool to room temp.
5. Strain mixture through a sieve and place in a pretty jar.
Keep refrigerated. Will keep for 7-10 days in the refrigerate. PRINT
Spread on biscuits or scones with some homemade strawberry or blueberry jam, or try this beautiful Blueberry & Lemon Curd Breakfast Trifle For Two from The Table Today.
Photos by L. Wilkins @ The Table Today.
Comments