Lemon Curd
The perfect spread if you love sweet and tart foods.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 10
Ingredients
- 5 large egg yolks
- 2 cups sugar I use Succant
- 1 cup lemon juice juice of 4 lemons
- Finely grated zest of the 4 lemons I use a microplaner to help do this job
- ¼ pound 1 stick butter cut into pats
Instructions
- Combine all ingredients except the butter in the top of a heavy double boiler and place over a pot of boiling water. (Make sure the top pan doesn’t touch the water.) Whisk ingredients constantly or use a rubber spatula to scrape the bottom until thickening begins to occur. (About 15 minutes)
- Remove from heat and whisk the butter in one pat at a time. The curd should coat the spoon at this point.
- Strain the curd into a cool bowl. Cover with plastic wrap and chill. (It will thicken as it chills.)
Notes
This keeps well for 2 weeks in the refrigerator. Serving Ideas: Eat on biscuits, toast, make tarts, or serve on baked oatmeal.