Do you know if there’s a Lemon Curd Addicts Anonymous treatment group?
If not, we might have to start one.
I was poking around one of my new favorite blogs and re-discovered lemon curd, I had wanted to try making it before but hadn’t taken the plunge.
Even thought I didn’t follow it seeing how simple her recipe was convinced me I had to try it. So I found four or five recipes, combined what I liked from them and tried it out.
I’ve made two batches now and I’m afraid it might become a regular condiment in our fridge.
Ok, I’m not afraid at all, I’m thrilled!
I can’t believe I’ve lived this long without having eaten a big spoonful of lemon curd, or toasty buttery bread with lemon curd or puff pastry filled with cream cheese and lemon curd…
If you like lemon and pudding type things you are going to love this. It’s super creamy and lemony, not overly acidic and mildly sweet.
Without further ado, the recipe:
6 tbsp butter
3 large eggs
zest and juice of three large lemons ( about a cup of juice and a ½ cup of loose zest)
1/3 cup natural sweetener of your choice, white, brown or raw sugar, honey, you pick!
1 tsp salt
Makes about two cups
Melt butter, add zest and juice, let cool to luke warm so it won’t scramble the eggs.
Beat and add the eggs, salt and sugar, Whisk together over medium low heat.
Keep whisking until it just starts to thicken, it may bubble too. Take it off the heat and keep whisking. Continue whisking until its appears to not be thickening anymore and it isn’t bubbling. If you don’t think its thick enough you can put it back on the heat and keep whisking. Doing it that way helps avoid scrambling your eggs.
It will continue to thicken as it cools so don’t worry if it isn’t super thick.
Then strain it through a fine mesh strainer, use a spoon or whisk to stir the curd so it will strain faster. You want to use the finest strainer you have so all the zest, any stray seeds or curdled egg gets removed. If you skip this part your curd won’t be nice and smooth like it should be.
Let it cool on the counter uncovered for a little while before covering and refrigerating.
This keeps for about a week.
I’m quite sure you can eat it all before then.
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