Lemon curd is a classic recipe that goes well with ANY desert or sweet breakfast dish (have you tried curd on buttermilk pancakes? Delish!) Once you make homemade curd and see how easy it is, you’ll never go back to store bought!
½clemon juice, 3 large lemons
1packed Tbsp lemon zest, from 2 lemons
1small egg beaten, optional
In a double boiler, fill the bottom with a few inches of water and bring to a boil over high heat. Once boiling, reduce to a gentle simmer. In the top bowl, whisk together the lemon juice, lemon zest, sugar, salt, and egg yolks. Stir frequently so the egg yolks don’t curdle, 12-15 minutes, or until the mixture thickens and can coat the back of a spoon. The curd will continue to thicken off the heat. If the curd does not thicken within that time, increase the heat and give it 5-10 more minutes.
Remove from the heat and whisk in the butter, one pat at a time. Transfer to a jar, and press the top with a sheet of plastic wrap. Allow curd to cool before transferring and storing in the refrigerator for up to 3 weeks. You can also store the curd in the freezer for up to 6 months—just allow it to thaw completely before you’re ready to use.