Lemon Curd
Lemon curd is sweet, silky, tart and tangy and brings the taste of summer all year long.
Lemon ranks pretty high on my list of flavors, so making lemon curd can actually be a dangerous thing. I will sit and eat it straight out of the jar…it’s that good.
In fact, my daughter notoriously hates pie (which makes absolutely no sense to me) with the exception of lemon meringue. She would site and eat an entire lemon meringue pie in one sitting if I let her. And I totally get that. I probably would too, if I were young and still had her metabolism.
Lemon curd is sweet, bright and tangy and makes a wonderful additional to scones, ice cream or on top of a bowl of fresh berries.
Enjoy!
Lemon Curd
Ingredients
- 1 cup sugar
- zest of one lemon
- 1 tablespoon corn starch
- pinch of salt
- 1 cup lemon juice freshly squeezed
- 3 egg yolks
- 1 stick unsalted butter cubed
- 1 teaspoon unflavored gelatin optional
Instructions
- In a large saucepan, combine the sugar, lemon zest, corn starch and salt, whisking to combine. Add in lemon juice and eggs. Bring to a simmer over low heat, mixing with a wooden spoon. Simmer about 4-5 minutes until mixtures thickens and coats the back of a spoon.
- Remove from heat and add butter, stirring until melted.
- Pass curd through a fine mesh sieve. Store in glass jar for up to a week. Mixture will thicken as it cools.
- Optional step, bloom one teaspoon of gelatin in one tablespoon of water while lemon mixture is simmering. Add in gelatin along with butter. This will give the curd a slightly firmer texture and is great if you need it to hold up in baked goods.
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