recipes

lemon curd

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Doesn’t this gorgeous lemon colour just say Spring?! It’s like the sunshine! With Easter coming up this weekend, make ahead dessert is a great way to prep. Lemon curd is super easy and keeps in the fridge for several days. Spoon it onto anything like mixed fruit, plain yogurt, or a slice of sponge cake. It makes an every day thing just a little more special.
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what you need:

  • 2 or 3 large lemons
    • 3/4 cup fresh lemon juice
    • 1 1/2 tbsp lemon zest
  • 1/4 cup unsalted butter
  • 1/4 tsp salt
  • 1 cup sugar
  • 3 large eggs

what to do:

  1. Thoroughly wash lemons.
  2. Using a microplane, zest the lemon (avoid white pith) until you have about 1 1/2 tbsp zest. Set aside.
  3. Cut lemon in half and juice until you get 3/4 cup.
  4. In a heavy saucepan, whisk sugar, lemon juice and eggs over medium heat. Whisk until thickened (when it coats the whisk) – about 8-10 minutes.
  5. Remove from heat and add zest and butter and salt. Whisk until butter is melted.
  6. Pour through a fine strainer to remove random egg bits and zest.
  7. Store in airtight container in refrigerator.
  8. Serve cold with fruit, cake, yogurt, or even dip cookies in it…ENJOY!

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