Luscious Lemon Curd
Fresh lemon juice, lemon zest with just the right amount of cream added creating a smooth and creamy melt in your mouth lemon curd.
Servings: 3 Cups total
Ingredients
- 6 egg yolks, slightly beaten
- 3/4 cup lemon juice
- Zest of one whole lemon (squeeze juice and use as part of 3/4 cup juice listed above)
- 1-1/4 cups pure cane sugar
- 4 oz butter, sliced to about 1/2 inch slices (4 oz = 1/2 cup butter)
- 1/2 teaspoon vanilla
Instructions
- Zest the lemon, avoid the white pith, and set aside in a small bowl. Squeeze out juice to measure with remaining juice needed for recipe.
- Pour the beaten eggs & egg yolks through a sieve to remove the "wiggly" undesirable part (I am a texture-driven gal).
- Add the "strained" eggs into a sauce pan with sugar, lemon juice, zest, salt, vanilla, and cutup butter pieces.
- Over low to low-medium heat, cook while stirring constantly with a whisk (I use a flat-bottom whisk that gets into the corners of the sauce pan). As the butter melts the mixture will slowly start to thicken, this will take about 10-12 minutes.
- Remove from heat, place plastic wrap pressed onto surface and refrigerate until cooled.