Lemon Curd: A Sweet and Tangy Delight

Lemon curd is a luscious, velvety spread bursting with bright citrus flavors that can elevate any dessert or breakfast. Whether slathered on warm scones, dolloped onto pancakes, or used as a filling for tarts and cakes, this versatile treat is a must-have recipe for your kitchen.


Ingredients

  • 4 large egg yolks
  • 1 cup granulated sugar
  • 1/2 cup fresh lemon juice (about 3 lemons)
  • 2 teaspoons lemon zest
  • 1/2 cup unsalted butter, cut into cubes

Instructions

  1. In a medium saucepan, whisk together the egg yolks, sugar, lemon juice, and lemon zest.
  2. Place the saucepan over low heat and stir continuously with a wooden spoon or silicone spatula to prevent curdling.
  3. As the mixture begins to thicken (about 10 minutes), add the butter cubes one at a time, stirring until fully melted.
  4. Once the curd has reached a smooth, pudding-like consistency, remove it from the heat.
  5. Strain the curd through a fine-mesh sieve into a clean bowl to remove any zest or cooked egg bits.
  6. Allow it to cool slightly before transferring it to a jar.

Serving Suggestions

  • Spread on homemade scones or croissants for a citrusy breakfast.
  • Use it as a filling for cakes, macarons, or tarts.
  • Swirl into Greek yogurt or dollop onto vanilla ice cream.

Tips for Success

  • Use freshly squeezed lemon juice for the best flavor.
  • Stir constantly while cooking to avoid lumps.
  • Chill the lemon curd before using it in desserts for a firmer texture.

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