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Basic Lemon Curd

jelly roll cake with lemon curd filling
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Sweet, tart, velvety, and versatile, lemon curd is easy to make and has many uses. Fill cakes and pastries, spread it on scones or muffins, or spoon it over desserts.

Ingredients

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  • 6 tablespoons fresh lemon juice
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 2 tablespoons finely grated lemon zest
  • 4 tablespoons unsalted butter, cut into small pieces, room temperature

Instructions

    1. Place a fine mesh sieve over a bowl. Set aside.
    2. In the top pan of a double boiler or a metal bowl, whisk the lemon juice with the sugar and eggs.
    3. Place the bowl over a pan of simmering water (the bottom of the bowl should not touch the water) and cook for 8 to 10 minutes, stirring constantly. When the mixture has thickened to the consistency of yogurt, pour it through the sieve.
    4. Add the lemon zest to the curd and add the butter a few pieces at a time, stirring after each addition.
    5. Pour it into a bowl and place a sheet of plastic wrap directly on the surface to prevent a skin from forming.
    6. Transfer the cooled lemon curd to a jar and refrigerate for up to 2 week. Or freeze the lemon curd in small amounts for up to 1 year.

 

Find it online: https://classic-recipes.com/basic-lemon-curd/