And I’m back in my British Kitchen! Lemon Curd is a treat better home-made. Besides it takes less than five ingredients and just a little time to make, before you can spread it on your Sunday morning toasts (or eat spoonfuls directly from the jar)!
Ingredients (makes 1 cup):
- 1 tablespoon freshly grated lemon zest
- 2/4 cup fresh lemon juice
- 2/4 cup white sugar
- 3 egg yokes
- 2 tablespoons cold unsalted butter, cut into small pieces
In a medium bowl, quickly whisk lemon zest, sugar and egg yokes together. Stir in lemon juice.
Fit bowl in a saucepan over simmering water, and cook stirring constantly with a wooden spoon until mixture thickens and coats wooden spoon, about 9 minutes.
Remove from heat and stir in butter, stirring with wooden spoon until melted.
Pour hot Lemon Curd in a clean air-tight jar and let cool completely, for 1 hour, before closing with lid.
You can keep up to a week and a half in the refrigerator, if it lasts that long.