Lemon Curd

I love making Lemon Curd, and I especially love making it for friends and family. My favorite combination for the curd is with strawberries, think sweet & tarty heaven!

So I made these Lemon Curd & Strawberry Cookie Cups with Chocolate Cream a while back and thought I'd post my curd recipe since I'm always asked for it.

This curd goes with anything desserty: scones, ice cream, cookies, waffles, the list goes on. It is a process to make because you have to stand there and stir constantly for 15 mins, but it's totally worth it. Best made with Meyer lemons, any lemon will do! (or limes, oranges, etc.)

Lemon Curd
Makes 2 Cups

6 Tbsp. Butter (Room temp)

1 C Sugar

2 Eggs & 2 Egg Yolks (Room temp)

2/3 C Fresh Lemon Juice

1 tsp. Grated Lemon Zest

-Beat Butter & Sugar w/electric mixer for about 2 mins. 

-Add Eggs & Yolks 1 at a time then add in Lemon Juice and combine. 

-Pour into a heavy saucepan & cook over low heat until creamy. 

-Increase heat to medium and cook while stirring constantly until mixture thickens or 170 degrees (about 15 mins). Do Not Boil!

-Remove curd from heat & stir in Lemon Zest then transfer to bowl. 

-Press plastic wrap on surface of curd (keeps skin from forming) and refrigerate at least 2 hours. 

-Store in an airtight container in the frig for a week or freezer for 2 months.

-Recipe can be doubled.