Lemon Curd Recipe

So good!  We love this on toast in the summer time!

What You Need

Ingredients
3 or 4 lemons
3/4 cup sugar
8 tablespoons unsalted butter (1 stick), cut into pieces
5 large egg yolks
1/4 teaspoon salt

Instructions

1. Peel and juice the lemons. Zest 3 of the lemons using a zestor or fine grator, taking as little of the bitter white pith as possible. Cut all the lemons in half, juice them, and measure out 1/2 cup of juice. Save any leftover juice for another use. Combine the sugar and lemon peels. Add the butter, egg yolks, lemon juice and salt to the bowl. Incorporate all the ingredients into a bowl by hand. (You can also use a stand mixer.)

2. Cook the lemon mixture. Pour mixture into a small saucepan and place over very low heat. Stir frequently, using a heat-proof spatula. Do not leave the mixture unattended as it is very easy for it to overcook and curdle.

Cook until the mixture begins to thicken, 12-15 minutes. If you are using a thermometer, cook the curd to 170˚F. You can also test the curd by coating the back of a spoon with the curd and running a finger through it. It should leave a clear, distinct path. You can strain out the lemon peel/zest but I like to leave it all in so I don't strain it at all.

3. Allow to cool to room temperature, then pour into a clean jar and store in your refrigerator. It will keep for a few weeks, if it lasts that long!

Notes:

 • Lemon curd can also be stored in the freezer for several months.