Lemon Curd

Prep Time: 10 Minutes

Cook Time: 12 Minutes

Chill Time: 2 Hours

Servings: 2 Cups

Ingredients

• 2 lemons (200 grams)

• 4 eggs

• 3/4 cup sugar (150 grams)

• 6 tablespoons butter cubed (85 grams)

Instructions

• Wash 2 medium-large lemons well and zest them.

• You'll need 1/2 cup of lemon juice, must be fresh, this was about 2-3 medium-large lemons.

• Separate eggs. Put the yolks in a medium sized pot and the whites in a small bowl.

• Add sugar to the yolks and whisk them vigorously on a cold burner for about a minute so they're well combined.

• Add lemon juice and lemon zest and whisk well again. Turn heat to medium-low and whisk until the mixture starts to thicken just a tiny bit (probably around 3-5 minutes).

• Add egg whites and continue cooking over medium heat, whisking constantly and making sure you scrape the entire bottom of the bot consistently as you go. In around 6-8 minutes the mixture will start to thicken much more.

• Once it's thick enough to coat the back of a wooden spoon, take it off the heat. Add small chunks of butter, one at a time, stirring well after each addition.

• Using a fine mesh strainer, strain curd into a bowl.

• Once the curd is in the bowl you can either cover it with plastic wrap (pressing it against the curd so a skin doesn't form) and refrigerate it, or you can leave it at room temperature and stir it occasionally to cool.

• Refrigerate for 7-10 days or freeze for up to a year.

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One thing you should know about me is that I am obsessed with all things lemon! From lemon décor to lemon recipes. It is always the go to gift for my family because they know I will always be happy with lemon items.

This lemon curd recipe was one of the first recipes I made when I moved out on my own. Pies were always daunting with the flaky crust and different types of fruit. Lemon Meringue pie was my goal when making lemon curd.

I made a few changes to the standard lemon curd recipe by using whole eggs instead of just the yolks and by adjusting the lemon juice quantity to make it really pop. I hope you try it and share it with your friends and family!

“I have a deep and passionate love of pie.” – David Mamet