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Lemon Curd
Preparation info
- Makes about
1½ cups
- Difficulty
Easy
Appears in
By Ivy Manning
Published 2014
Smooth and creamy, this bright-tasting spread is both sweet and tart. For an even tarter flavor, substitute the more common lisbon lemon. This versatile curd is perfect for filling tarts or sandwich cookies, spreading between cake layers, or slathering on scones at teatime.
Ingredients
- Sugar,
¾ cup 6 oz 185 g - Eggs,
Method
In a bowl, whisk together the sugar, whole eggs, and egg yolks. In a saucepan over low heat, combine the butter and lemon juice and warm, stirring, until the butter melts. Add the egg mixture to the saucepan and cook, stirring constantly, until the mixture has thickened and coats the back of a wooden spoon, about 5 minutes.
Remove from the heat and transfer the curd to a small heatproof