Lemon Curd Recipe

Lightly tangy with a smooth texture - this lemon curd is so delicious and is a perfect filling for a summertime cake!!

To begin this recipe, pour 6 ounces of granulated sugar into a metal mixing bowl or the top of a double boiler.

Next, add 2 whole large eggs plus one more large egg yolk (not shown).

Using a hand mixer, beat the eggs and sugar until well combined. Set aside.

Next, zest two small or medium lemons, or zest one jumbo lemon.

Add the lemon zest to the egg and sugar mixture.

Pour 3 ounces of fresh-squeezed lemon juice into the mixing bowl.

And lastly, add 3 ounces of unsalted butter (6 tablespoons) to the mixing bowl.

If you are using a double boiler, place the top pot of the double boiler over simmering water. If you do not have one, set the metal mixing bowl over a pot of simmering water.

Stir curd constantly until thickened. This can take 20 to 25 minutes.

Curd is done cooking when it leaves a nice thick coating on your stirring utensil. Remove curd from heat.

For a smooth curd, it must be strained. Pour curd into a mesh strainer placed over a heat-safe bowl.

Your curd should be nice and thick and not easily able to pass through the strainer. To help the curd along, use the back of a rubber scraper to push it through the mesh. Allow the curd to sit in the heat-safe bowl until it is no longer too hot. It should feel warm but not hot to the touch.

Once curd is no longer hot, pour into a storage container.

To protect the curd from forming a "skin", place a piece of plastic wrap directly on the surface of the curd. Place a tight fitting lid on the container and place curd in the refrigerator for one week, or until ready to use. Or curd can be frozen for up to 6 months.

And that's how you make this awesome lemon curd recipe! I seriously could eat this stuff by the spoonful... but then again, I LOVE lemon! I hope you have enjoyed this tutorial! God bless!!