Homemade Lemon Curd
Yield 1 3/4 cups
Make this once, and you'll never be without a jar on hand because you'll want to make it again and again. This has all sorts of uses as a pie filling, and it can be spread on scones, biscuits, waffles, pancakes, toast and more.
- 6 tablespoons unsalted butter, softened
- 1 cup (scant) sugar
- 2 large eggs
- 2 large egg yolks
- 1/2 cup fresh squeezed lemon juice
- Finely grated zest of 1 or 2 lemons
- Put the soft butter in a medium bowl. Using a hand held electric mixer, gradually add the sugar, beating for 1 minute on medium speed. Beat in the eggs and yolks, one at a time. Continue to beat, adding the lemon juice in a stream. Don't worry if the mixture looks curdled.
- Transfer the mixture to a medium-size, heavy-bottom saucepan; add the lemon zest. Heat the mixture on medium-low heat, stirring, until it starts to smooth out and no longer looks curdled. Increase the heat to medium and continue to heat, stirring nonstop, until the mixture thickens enough to heavily coat the back of a spoon, about 7 to 10 minutes. It will reach 170° on a candy thermometer. Do not boil.
- Remove from the heat and immediately scrape the curd into a bowl. Press a piece of plastic wrap directly over the curd to prevent a skin from forming. Cool for about an hour at room temperature, then refrigerate for several hours. Spoon the curd into 1 or 2 small jars and seal tightly. Refrigerate for up to 1 month or freeze for up to a year. If you're going to freeze the curd, leave 1 inch of headroom in the jars when you pack them.
Variations: Experiment with other citrus juices, alone or in combination - including grapefruit, navel oranges, blood oranges, and/or limes - to make a variety of other fruit curds.
Recipe by The Pie Academy at https://thepieacademy.com/how-to-make-lemon-curd/