“Hands down the best I’ve ever had. I could eat this stuff by the spoonful!”
This recipe yields a bright and tangy homemade lemon curd, perfect for spreading on toast, scones, or using as a filling for tarts and cakes. It’s a simple process that results in a wonderfully smooth and flavorful treat.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Sugar | ½ cup |
| Lemon zest | 1 lemon |
| Eggs | 3 |
| Salt | ½ teaspoon |
| Fresh lemon juice | ½ cup (about 3 lemons) |
| Butter (cubed) | ½ cup (1 stick) |
| Vanilla extract | ½ teaspoon |
Instructions:
- In a medium-sized saucepan, whisk together the sugar, lemon zest, eggs, and salt until the mixture is light and airy.
- Whisk in the fresh lemon juice until everything is well combined. Add the cubed butter.
- Place the saucepan over low heat. Continuously whisk the mixture until the butter has fully melted and small bubbles begin to form. Allow the mixture to simmer for about 10 seconds.
- Remove the saucepan from the heat. The lemon curd should be thick enough to coat the back of a spoon.
- Using a fine-mesh strainer, strain the lemon curd into a medium-sized bowl, discarding any solids that remain in the strainer.
- Stir in the vanilla extract.
- Allow the lemon curd to cool to room temperature.
- Transfer the cooled lemon curd to an airtight container.
- Store the lemon curd in the refrigerator for up to one week.
