Lemon curd is a thick, soft and creamy, spreadable filling with a flavor that is both sweet and tart. You will most often find it spread on scones and the like, but it is equally good on toast. It will keep for about week as long as you keep it covered and refrigerated.This is an especially good recipe to make alongside Lemon Angel Food Cake, as it is a great way to use up the egg yolks and lemon that you have left over.
- Prep Time:
5 minutes - Cook Time:
10 minutes - Ready In:
15 min
Servings
Ingredients
Directions
Start a pot of water boiling, then turn it down to a simmer, where bubbles are just starting to form.
Place a metal mixing bowl on top of the pot of water (I will admit, I used a glass bowl, but this is pretty bad practice as it is easy to shatter and the heat does not transmit as well). Cooking the curd in this way will keep it from clumping up like over direct heat.
When the mixing bowl is warm, add 3 of the egg yolks, squeeze the juice from the lemon into the bowl, and add one tablespoon of sugar and a tablespoon of butter.
Begin whisking the ingredients together. Periodically add more butter and sugar and possibly even more lemon juice to your liking. You may even want to add another egg yolk or two if you like your curd thicker. Remember though, it will thicken up a bit more once it is chilled. Total whisking time is approximately 10 minutes.
Eat warm, or cover tightly to avoid “creepy skin” and chill in the refrigerator overnight. If the curd gets too thick after chilling you can fold in a little cream, whipped or otherwise.
Spread on toast, croissants, scones, etc. and enjoy!
