Lemon Curd
Put it on scones, pancakes or in or on lemon poppyseed bread!
Ingredients
Units
Scale
- 3 egg yolks
- 1 whole egg
- 134 g sugar (2/3 c)
- 1–2 T lemon zest
- 1/2 c fresh lemon juice (80 ml)
- 86 g butter (6 T)
- 1/8 t salt
Instructions
- Finely zest 2-3 lemons. Add to sugar and massage it in.
- Juice lemons to reach 1/2 c. Strain for seeds & pulp.
- In small bowl, beat eggs.
- Combine eggs, lemon juice, and salt.
- Over double boiler, add everything but the butter. Whisk continuously until thickened. This should take about 10 minutes. If you want to gauge the temp as you go, thickening should occur between 160-170° F.
- Remove from heat.
- *At this point you can strain the lemon zest or leave it in.
- Add butter and whisk until it’s completely melted.
- Transfer to container and cover the top directly with plastic wrap (so a skin doesn’t form). Chill in fridge.
- Can be kept in fridge for 1-2 weeks.