Zesty Homemade Lemon Curd

 

Ingredients:

• 3 large eggs
• 1 cup granulated sugar
• 1/2 cup unsalted butter - cut into small pieces
• 2/3 cup freshly squeezed lemon juice (about 3-4 lemons)
• Zest of 2 lemons
• A pinch of salt

Instructions:

1. Prepare Your Ingredients:

   • Zest the lemons first, then juice them.
   • Cut the butter into small pieces and set it aside.
   • Beat the eggs in a medium-sized bowl.

2. Mix Ingredients:

   • In a medium-sized saucepan, combine the beaten eggs, sugar, lemon juice, lemon zest, and a pinch of salt.

3. Cook the Mixture:

   • Place the saucepan over medium-low heat. Cook the mixture, whisking constantly, until it thickens and can coat the back of a spoon. This usually takes about 8-10 minutes. Make sure to keep stirring to avoid curdling.

4. Add Butter:

   • Once the mixture has thickened, remove the saucepan from the heat. Add the butter pieces, a few at a time, stirring until each piece is melted and fully incorporated before adding the next.

5. Strain the Curd (Optional):

   • If you prefer a smoother lemon curd, you can strain it through a fine-mesh sieve into a bowl to remove the zest and any bits of cooked egg.

6. Cool the Lemon Curd:

   • Let the lemon curd cool to room temperature. It will continue to thicken as it cools. Once cooled, transfer the lemon curd to a clean jar.

7. Store:

• Seal the jar with a lid and refrigerate. The lemon curd can be stored in the refrigerator for up to 2 weeks.

Enjoy your homemade lemon curd on toast, scones, pancakes, or as a filling for tarts and cakes!