Lemon Curd
Lemon curd, made with eggs and butter is a rich and creamy bright yellow. Its a perfectly sweet and tart accompaniment to many pastries, ice cream, and fruit.
Ingredients
- 1 stick grass fed butter
- 3/4 cup granulated sugar
- 1/2 cup fresh lemon juice
- 3 Tblsp lemon zest
- 1/4 tsp sea salt
- 6 large egg yolks
Instructions
- Melt butter over medium-low heat in a heavy bottom saucepan
- Remove from heat and whisk in the lemon juice, zest, salt, and sugar.
- Whisk in all the egg yolks until mixture is smooth
- Return to burner and cook, whisking constantly, until it is thickened, coats the back of a spoon and you can see a line when you draw your finger through it.
- Immediately pour the curd through a strainer into a bowl or jar
- Cool at room temperature, whisking occasionally.
- Refrigerate, covered, until ready to serve.
- Lemon curd can be kept in the refrigerator for up to a month and in the freezer for up to 4 months.
Notes
Delicious served on or in pastries like shortbread and scones or with ice cream and blueberries.