Lemon Curd
Tangy, sweet, and creamy, and only 4 ingredients
Ingredients
- 6 tbsp salted butter
- 1 cup sugar
- 5 egg yolks
- 2/3 cup lemon juice
Instructions
- With a hand or stand mixer, cream the butter and sugar for 3 to 4 minutes
- Add in yolks one at a time, combining after each
- Mix in the lemon juice. I will look curdled but don't worry: it will smooth out when you get it on the heat.
- Pour into a heavy bottom saucepan over medium-low heat, and stir with a heat-resistant spatula for 5 to seven minutes.
- Make sure to stir in around the edges.
- Cyrd is done when it coats the back of a spoon, and you can run your finger thru it, and it stays separated.
- Pour curd into a jar or bowl and place a piece of plastic wrap directly on top so it is touching the top of the curd. (This prevents a skin from forming on top.) The curd will continue to thicken as it cools. Once cool, the plastic wrap can be removed.
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