Deliciously tart and dreamily creamy, this easy-to-make lemon curd is a perfect topping for cheesecake, biscuits, ice cream, cookies, and a host of other baked treats! You might just find yourself eating spoon-fulls right from the jar!
Keyword: lemon curd
Author: Martha Stewart
8large egg yolksreserve the whites for another use
1Tbspfinely grated lemon zest
2/3cupfresh lemon juice3-4 lemons
10Tbspunsalted buttercut into 1/2 inch pieces
In the top half of a double boiler, combine sugar, lemon zest, and egg yolks. Whisk together until well combined. Whisk in the lemon juice and the salt.
Add the pieces of butter.
In the bottom pot of a double boiler, put about 1 inch of water. Bring the water to a boil, then reduce to a gentle boil - medium heat.
Set a fine-mesh sieve over a glass bowl. Have it on close by, you'll need it soon.
Put the top of the double boiler, full of the mixed ingredients, into the bottom pot which now has simmering water in it. Cook the mixture, whisking constantly, until the butter has melted, and the mixture is thick enough to coat the back of a spoon. Do NOT boil.
Remove the pan from heat, and remove the top part of the double boiler from the bottom. Quickly pour the hot curd through the mesh sieve into the glass bowl. Use a spoon or spatula to press it through. This removes the zest, and any chunky bits of yolk.
Press plastic wrap against the surface of the curd to prevent a skin from forming on the top. Chill in the fridge for at least 3 hours.
This can be kept in the fridge for up to 2 weeks.
Serve it over cheesecake, ice cream, biscuits, as a dip for cookies, and even on pancakes! One of my favorite ways to eat it is by the spoon full, right out of the jar.