Friends…HELLO!! MUST.TRY.LEMON.CURD!!
There is a reason I did not name this recipe just lemon curd. Mainly, because that doesn’t sound that exciting at all unless you have had lemon curd before and you know how amazing it is. This lemon curd is the most delicious lemon curd!! No joke. So if you are not a lemon fan, sorry, you probably still will not be a lemon fan after lemon curd. BUT, if you are a lemon fan, then you have found some magic to put on top of your morning toast, english muffin, etc. Your morning just got better.
The secret to this stuff- a little goes a long way! Add a teaspoonful to some toast and you have just made a quick and tasty breakfast. Everyone should try lemon curd at least once in their life.
Lemon curd is quite delicious either way: 1) by the spoonful 😉 or 2) added to a fresh, flaky biscuit. Eat this lemony heaven with tea or coffee and complete the experience. Throw a tea party!!
To make lemon curd, start off by adding 8 egg yolks to a medium sized heat proof bowl. Beat with a whisk for one minute. Add sugar and beat for another minute. Then add lemon juice and lemon zest and stir ingredients together.
Place the bowl over a pot of simmering water. Cook egg mixture until it thickens, approximately 10-20 minutes. Think low and slow when cooking! Stir in butter pieces, one at a time making sure one melts before adding the next. Finally, strain mixture through fine mesh sieve. Refrigerate for at least 2 hours before serving.
It’s simple. Make. Eat. Enjoy!
But do remember…portion control! 😉
Do it–MOST DELICIOUS LEMON CURD!
Most Delicious Lemon Curd
Ingredients
- 8 egg yolks
- 1 cup granulated sugar
- 1/2 cup fresh lemon juice
- zest of 2 lemons
- 10 tablespoons butter cut into pieces
Instructions
- In medium sized, heat proof bowl, add egg yolks. Beat for one minute. Add sugar and beat for another minute. Add fresh lemon juice and lemon zest and stir contents together until combined.
- Place bowl over a saucepan of simmering water. The bowl should not be immersed in the water. Cook egg mixture for 10-20 minutes until sauce thickens. Once sauce has thickened, add butter one piece at a time and wait to add another piece of butter until previous one has melted.
- Strain mixture through fine-mesh sieve and refrigerate for at least 2-3 hours.
- Serve and enjoy!!
Notes