Do you know what I love about lemon curd?
Oh sure, the lemon is mind-blowing too, but really, it’s the buttery mouth feel combined with the lemon flavour that gets me every…single..time.
Today I’ll show you how to make lemon curd. Lemon curd is thickened by cooking lemon juice, sugar and eggs together. Then you add in some butter. Let it melt. Then if you can stop eating it off the spoon, you cool it for a few hours to thicken it up.
It’s a beautiful thing.
It becomes a buttery, lemon bliss that you can put on scones, cake, in trifles or on toast.
I could eat this by the spoonful, but I try to restrain myself and use it in trifles or better yet, bake up some decadent scones and then slather this gorgeous lemon delight all over them.
Oh, what a gorgeous treat this is for an afternoon tea!
Now of course you see that I used salted butter in this and as usual I’m going to stress how a little bit of salt foils the sweet and turns this into an extraordinary lemon curd. You need that little zip of salt, trust me! So unless you are on a sodium reduced diet, please use the salted butter!
Also, I don’t use lemon zest. I like this as smooth as possible and if I can skip straining, then I will. You can add in a TBSP of lemon zest if you want!
Happy cooking everyone!
Love you more than lemons,
- 1 cup lemon juice
- 6 eggs
- 1 1/2 cups sugar
- 1/2 cup salted butter
- Beat the butter and sugar with an electric mixer for about two minutes, just like you do to make cookies.
- Slowly add the eggs then beat for one more minutes. Stir in the lemon juice.The mixture will look curdled, but it will smooth out as it cooks.
- Place the mixture in a medium sauce pan and cook over low heat until it’s smooth. Increase the heat to medium and cook, continuously stirring, until the mixture thickens. The mixture should stick to the spoon slightly.
- If there are any lumps, strain through a sieve.
- Cool in the refrigerator for a few hours, it will thicken up some more in the fridge. Keep in the fridge in a jar/jars.
- Serving Size: 2cups