Homemade Lemon Curd
There are endless possibilities with this sweet, tart Homemade Lemon Curd. You'll be wondering why it took you this long to make this stuff!
Servings: 8 servings
Ingredients
- 3/4 cup granulated sugar
- 4 large egg yolks
- 1 tablespoon lemon zest about 1 lemon
- 1/4 teaspoon vanilla
- pinch salt
- 1/2 cup fresh squeezed lemon juice about 2-3 lemons
- 4 tablespoons butter
Instructions
- In a small mixing bowl, add sugar, egg yolks, lemon zest, vanilla, and salt, Whisk for about 3 minutes until mixture is beginning to turn pale yellow and thin out.* Add lemon juice and whisk until combined. Set aside.
- Place cold butter, cut into 4 cubes, in a small mixing bowl with a strainer set over the top. Set aside next to stove top.
- Pour egg mixture into a medium sized saucepan. Place over medium low heat on stove top and stir constantly with a spatula for about 7 minutes until slightly thickened and mixture coats the back of a spoon. Do not leave mixture or eggs make overcook and curdle.
- Immediately pour mixture over strainer into bowl with cubed butter. Gently push mixture through strainer with back of spatula. Remove strainer and wipe off spatula. Stir curd mixture with butter until butter is completely melted.
- Cover top of mixture with plastic wrap so that the surface of the curd is touching the plastic. This will prevent a skin from forming. Chill in fridge for at least 4 hours.
- Once ready to serve, remove curd from fridge and stir until smooth. Serve on toast, over ice cream, with pancakes, in cream puffs, etc.
Notes
*This helps with the taste of the curd. For some reason if you mix the juice in right away with the egg mixture, it will give it a slightly off taste.