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LEMON CURD

3 LEMONS, ZESTED AND JUICED
1 C SUGAR
3 EGGS, WHISKED
8 T (1 STICK) BUTTER, SOFTENED AND CUT INTO PIECES

ZEST LEMONS AND CHOP ZEST FINELY.

PUT LEMON JUICE, ZEST, AND SUGAR INTO DOUBLE BOILER AND COOK, STIRRING OCCASIONALLY UNTIL SUGAR DISSOLVES.

WHISK IN EGGS AND CONTINUE TO COOK, STIRRING CONSTANTLY UNTIL CURD THICKENS (~10 MINUTES).

REMOVE FROM HEAT AND WHISK IN BUTTER.

NOTES:

DO NOT LET THE MIXTURE BOIL: IT WILL CURDLE YOUR EGGS. IF IT ISN'T THICKENING YOU CAN BUMP UP THE HEAT A BIT, BUT SOME PATIENCE IS IN ORDER. IF YOU WANT IT THICKER IN GENERAL, ADD ANOTHER EGG YOLK.

IF YOU AREN'T GOING TO USE RIGHT AWAY, COOL IN A BOWL WITH PLASTIC WRAP DIRECTLY ON THE CURD TO PREVENT A SKIN FROM FORMING. STORE IN STERILE JARS IN FRIDGE FOR A WEEK TO 10 DAYS.