I made a batch of lemon curd last week to pipe into my gingerbread cupcakes. The rich, velvety taste of lemon curd is great in all kinds of treats, including, but not limited to, spread over scones, waffles, or pancakes, layered into a cold fruit tart, sandwiched between layers of sponge cake, or even being scooped onto the top of an ice-cream sundae.
This recipe makes about three 1/2 pint jars.
- 3 Lemons
- 1/2 cup (1 stick) Butter
- 1 cup Sugar
- 2 Eggs + 1 Egg Yoke
- Zest 2 of the lemons, and then squeeze out the juice from all 3 of them.
- Whisk the eggs and egg yoke into the lemon juice, and set it aside.
- In a double boiler (or a pan filled with simmering water with a glass bowl set atop it) near an electrical outlet, melt the butter and sugar together.
- Once the butter and sugar are fully melted, hook up your handheld electric beater so that it can reach the double boiler bowl.
- Turn the beater on, and gently pour in the egg and lemon mixture in to the boiler bowl followed by the lemon zest. Make sure to continue beating your curd so that the eggs do not overcook and scramble.
- Cook your curd for another 8-10 minutes while continuing to beat the mixture.
- Remove the bowl from the stove, and pour your curd into your glass jars.
- Allow the lemon curd to cool for an hour before placing it in the refrigerator for 23 hours before use. The curd will keep in the refrigerator for a couple of weeks. Using a clean spoon to scoop the curd out of the jar before serving prolongs the shelf life of the lemon curd by preventing cross contamination.
Adapted from Canning for a New Generation.