Sunday, July 24, 2016

Lemon curd

A simple lemon curd that only requires 5 ingredients! You won't need to separate eggs, use an electrical appliance or temper anything. Just one saucepan and a whisk and you're good to go! 
Have you seen the prices of store-ready lemon curd? My grocery sells one of those small glass containers for something crazy like $5. You can easily make this for much cheaper, and I will bet that it tastes way better. Plus, you don't have to ingest any crazy ingredients like shelf stabilizers.

This is a super simple, 5 ingredient lemon curd that requires no thermometers, tempering or even separation of the eggs yolks from the whites. All you need to do is dump everything into a saucepan and stir, stir, stir. Before you know it, you'll have lemon curd.

If you like your lemon curd a little sweeter, add more sugar. The version I have is perfectly tart and full of lemony goodness. It is a great filler for donuts, cake, or as an add-in for ice cream.

I hope you'll try making your own lemon curd. Once you find out how easy this is, you'll never buy the store kind again.

Lemon curd 
  • 3/4 cup lemon juice
  • 1 Tablespoon lemon zest
  • 3/4 cup granulated sugar
  • 3 eggs
  • 1/2 cup (8 Tablespoons / 1 stick) unsalted butter, cubed
In a medium saucepan, combine all the ingredients and mix well. Turn on the stove to medium heat and whisk continuously until the mixture thickens.

Allow to cool before transferring to a container to cool completely. Store the lemon curd in a covered container in the refrigerator. It will keep for at least 1 week.

Yield: About 2 cups



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