Name: Lemon Curd
Yield: Makes about 1½ cups (12 oz/375 g)
Ingredients: Eggs, 2 large whole, plus 4 large egg yolks; Meyer lemon zest, 2 teaspoons grated; Unsalted butter, ½ cup (4 oz/125 g) cold, cut into small pieces; Fresh Meyer lemon juice, ½ cup (4 fl oz/125 ml) plus 2 tablespoons; Sugar, ¾ cup (6 oz/185 g)

Preparation info

Makes about
1½ cups

Difficulty
Easy

Appears in

Better From Scratch

By Ivy Manning

Published 2014

About

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