Lemon Curd

 

This deliciously tart, thick cream is traditionally used as a spread for scones, but is just as tasty in a tart or topped with fresh berries.

Ingredients

• 2 eggs
• 2 egg yolks
• 1/2 cup granulated sugar
• 1/2 cup fresh lemon juice
• zest of 1 lemon
• 6 tablespoons butter (cut into pieces)

Directions

Whisk eggs, yolks, and sugar in a small saucepan until smooth. Add lemon juice, zest and butter. Cook over medium heat, stirring constantly, until butter melts, about 5 minutes. Reduce heat to medium-low, continue cooking and stirring until curd is thick enough to coat the back of a spoon, about 5 minutes. Curd should be thick. Pour through a strainer into a chilled bowl. Keeps up to a week in the refrigerator.

Comments

[Andrea]

Have you ever doubled or tripled this recipe so you'd have some for gifts? Looks great!

[Grace~katmom]

Thank you Serena for the Lemon Curd recipe. I love lemon curd on my lavender scones, but have always bought it not knowing how simple the recipe is.
thanx again.
>^..^<

[Diane]

Do either of you gals know if you can "Can" lemon curd? Seems as if you could, with the upside down jar method if nothing else...what do you think, my Guru's?

PS Love you, love your site, saw & shopped you at Mary Janes Farm Fair year before last..... or was it 3 years ago? Jeesh.!

[Pat]

For once, I have all these ingredients on hand!! I am going to try this today!!!!

[Tammy]

Oh, bliss! Lemon curd is sooo fabulous! With hot scones and whipped cream...swoon!

[happy zombie]

Mmmmm... lemon curd! I'm going to try your recipe soon. No... TOMORROW! Thanks for sharing - and my scones thank you too.

[Jen]

I just found this recipe and it's going to go perfectly with my blueberry bread! Thank you!

[Mary Withrow]

Really good idea Jen!