Lemon Curd Recipe
Lemon curd can be made year round, but for some reason it just screams spring to me. It’s visually bright, deliciously punchy, and ever so creamy. Its uses are varied. You can put it in the center of shortbread for a springy cookie sandwich! It’s also fantastic with angel food cake, fresh berries, and of course a little bit of whipped cream.
Lemon Curd Recipe
Ingredients
6 Egg Yolks
1 Whole Egg
1/4 cup Lemon Juice, fresh squeezed is best!
1/3 cup Sugar
1 tbsp Butter
Directions
Combine half of the sugar and lemon juice over medium heat, stirring gently to dissolve the sugar. Bring to a boil.
Beat egg and egg yolks with remaining sugar, temper by gradually adding about one third of the lemon juice mixture, stirring and constantly whisking. As soon as it comes to a boil, turn off the heat and whisk in the butter.
Strain the curd into a medium bowl, cover with plastic wrap directly on the surface of the curd - this way it won’t create a skin. Ensure there is no air between the plastic wrap and the curd.
