Lemon Curd
Lemon curd is the zippy, fresh, buttery condiment best known for topping scones. It also pairs well with ice cream, cake, cookies, and more.
Equipment
- Small saucepan
- Zester
- Lemon juicer
- Whisk
Ingredients
- ⅓ cup sugar
- 2 large lemons room temperature
- 3 large eggs room temperature
- ¼ cup unsalted butter room temperature
Instructions
- Pour your sugar into the saucepan.
- Zest the lemons directly into the sugar to avoid losing flavorful oils.
- Juice the lemons into the sugar and zest.
- Whisk in the eggs, and then turn the heat on to medium-low.
- Continue whisking as you add in pats of butter until you've added the full ¼ cup.
- Whisk for about 6 minutes until the curd thickens. You could be able to coat the back of a spoon and draw a finger through it.
- Pour the curd into a heatproof vessel, and press cling film down onto the surface. Refrigerate to chill before use.
- Store in the fridge for up to a week.