Homemade Lemon Curd with Homegrown Lemons
Whether your initial instinct is to dip a spoon into the jar or to spread it generously on a scone, this classic British preserve undoubtedly offers endless opportunities for enjoyment. This luscious lemon curd is irresistible, tantalizing, and refreshing, boasting a harmonious blend of buttery richness, zesty lemon essence, and the perfect touch of sweetness.
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Ingredients
- 1/2 cup Lemon juice
- 1 tablespoon Lemon zest
- 2 Eggs
- 2 Egg yolks
- 1/2 cup Sugar
- pinch Salt
- 1/2 cup Butter cold, cubed
Instructions
- Zest the lemon, squeeze and strain the juice.
- Mix the zest with the sugar and set aside.
- Crack the eggs, separating out two egg whites for another use. Beat the eggs with a pinch of salt until well combined. Using a fine mesh sieve, strain the eggs into the sauce pan. Add the sugar and immediately whip with eggs until sugar is almost dissolved. Stir in the lemon juice and place on a stovetop on low to medium heat.
- Keep stirring in a circular motion, ensuring that the mixtures is heating evenly.
- Once the mixture starts thickening, lower the heat and do not stop stirring, reaching all the corners with the wooden spoon.
- Test the thickness of the curd by running your finger across the back of a spoon to create a line. The line should stay unchanged.
- Remove the pan from heat and add the cold butter cubes, whisking with each addition. Transfer the curd into a clean bowl and place a sheet of plastic film directly on top and chill until ready to use.
