Where has lemon curd been my entire life? Seriously! How did I just have it for the first time recently? Oh, the missed opportunities...
Lemon curd (or other fruit curds) is a soft, smooth, intensely flavoured spread or sauce and as soon as I had tried it I knew that I would have to make it myself and it could not be easier to do! Lemon curd is made with four simple ingredients: lemons, sugar, eggs and butter that are all heated until it thickens into a decadently smooth and creamy spread like consistency, rather like room temperature butter, only lemon-y and so much better! Now that I am armed with a few jars of fresh homemade lemon curd, he ideas on what to use it in and on are swirling through my head! Simply spreading it on butter or a nice fresh croissant seem like great places to start but I have so many more ideas to try, that is unless I eat all of it by the spoonful before I get the chance to!
Prep Time: 5 minutes Cook Time: 10 minutes Servings: 20(1 1/4 cups or 20 1 tablespoon servings)
Cool, smooth and creamy lemon curd; perfect for spreading on toast like butter and so much more!
- 4 lemons, juice and zest
- 1/2 cup sugar
- 4 large eggs
- 6 tablespoons unsalted butter
- Heat everything in a bowl over a small sauce pan of water simmering over medium-high heat, whisking continuously until thickened, about 10 minutes.
Note: You can cook the lemon curd directly in a saucepan rather than in a bowl on top of the saucepan with the simmering water but there is more of a chance for the egg to cook and produce little white flecks in the otherwise smooth and creamy curd.
Note: If some of the egg does cook and turn into little white flecks in the curd, you can push the curd through a sieve to remove them!
Note: Let cool and store in the fridge for up to a week.