I bought a bunch of lemons the other day and didn't end of needing them for what I had planned on so I made this instead. It is so easy to make. One recipe filled 2 half-pint canning jars.
Lemon Curd
3/4 C freshly squeezed lemon juice
1 Tbsp grated lemon zest
3/4 C sugar
3 eggs
1/2 C unsalted butter
Directions:In a saucepan, combine all ingredients and cook over medium-low heat*. Cook 6-10 minutes, and occasionally whisk until thick enough to hold marks from the whisk (about the consistency of pudding.) Store in the refrigerator. *If the heat is turned up too high, the eggs will curdle.
2 comments:
This might be a silly question...but what do you do with the lemon curd? Is it a dessert, like pudding or do you put it on something?
Lemon curd can be used in lots of ways. I guess the most popular is on scones, which I've never tried. You can out it on toast, bagels, muffins (it would be yummy with blueberry muffins, ) etc. I also have a cake recipe that calls for lemon curd. Last night though I made an incredible desert with it. I whipped cream, added a little sugar, and then added lemon curd. I served it in sundae dished layered with strawberries (that we picked yesterday.) It was so good...like you could get it at a nice restaurant good.
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