Lemon Curd

By Grammie926

Lemon curd is a British teatime favorite. This sweet, yet tart, velvety spread is heavenly on freshly baked scones, muffins, and tea breads. Another favorite is serving lemon curd on gingerbread or used as a filling for tarts and cakes.
Lemon curd can add a special touch to your favorite desserts and tea time goodies. Lemon curd is so easy-to-make as all it contains is eggs, sugar, lemon juice, lemon zest, and butter. I usually use the stove-top method, but the microwave method also works great.

Ingredients

• 3 to 4 tablespoons lemon zest
• 1/2 cup fresh-squeezed lemon juice
• 1 1/2 cups granulated sugar
• 6 tablespoons salted butter
• 3 eggs, lightly beaten

Details

Servings 2
Preparation time 10mins
Cooking time 30mins
Adapted from whatscookingamerica.net

Preparation

Step 1

In a medium saucepan over medium-high heat, combine lemon zest, lemon juice, and sugar. Bring just to a boil; reduce heat to medium-low and simmer 5 minutes. Add butter and stir until it has melted. Remove from heat and cool to room temperature.

Beat eggs into cooled lemon mixture until well blended. Return to heat and cook over medium-low
heat, stirring constantly, 10 to 15 minutes or until mixture thickens and coats spoon.

NOTE: Do not let the lemon curd boil, as it can cause
the mixture to curdle.

Remove from heat. The lemon curd will continue
to thicken as it cools.

Makes approximately 2 cups.


Variation:
In a separate bowl, combine sugar, beaten eggs, lemon zest, and lemon juice. Slowly whisk into the hot melted butter until well combined.

Cook in the microwave on high for 1-minute intervals only, stirring well after each minute, until the mixture is thick enough to coat the back of a metal spoon, approximately 3 to 4 minutes.

NOTE: Do not skip mixing after the 1-minute intervals and do not let the lemon curd boil, as it can cause the mixture to curdle.

The lemon mixture will thicken further as it cools.

Pour into a clean glass jar or bowl and allow to cool in
refrigerator.