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Homemade Lemon Curd
Why buy store bought Lemon Curd when it is so easy to make your own. Great for scones, a filling for cakes or spooned on bread. No afternoon tea is complete without Lemon Curd.
Ingredients
- 1 1/3 cup sugar
- 1/4 cup lemon zest
- 8 egg yolks
- 6 eggs
- 1 1/2 cup fresh lemon juice
- 8 Tablespoons unsalted butter cut in 1/2 inch pieces (keep chilled)
Methods/steps
- In a 4 quart saucepan wisk together the sugar, lemon zest, egg yolks and eggs. Wisk in the lemon juice.
- Turn heat on medium, place pan on burner. Wisk mixture until it begins to simmer and thicken. You must wisk continually.
- Remove from heat. Add butter a piece at a time until incorporated.
- Strain the curd through a sieve set over a large bowl. Using plastic wrap press all liquid through.
- Chill before using.
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