Lemon Curd Recipe

Lemon curd is such a straightforward issue to create and delicious on near to everything! It’s sweet, tart so far better once it’s homemade! conserves may be a tasty addition to several things. It’s nice for dipping shortbread cookie cookies in, adding to yoghurt or pancakes, or baking with.  It’s solely five ingredients and 2 of them return from lemons, therefore it’s love four. juice, lemon zest, sugar, egg yolks and a few butter – that’s it!

Naturally the juice and lemon rind provide the conserves it’s tart, sourish flavor. The sugar adds the sweet component. The egg yolks thicken the mixture and are what very adds that additional pop of flavor, in my opinion. No whole eggs here, simply the yolks. They very intensify the lemon, creating this the most effective conserves. The butter additionally adds a bit flavor.

INGREDIENTS

• 1/4 cup (60ml) fresh lemon juice (about 1–2 lemons)
• 2 tsp finely grated lemon zest
• 1/3 cup (69g) sugar
• 4 egg yolks
• 3 tbsp (42g) salted butter

INSTRUCTIONS

1. Combine all the ingredients in a double boiler (or in a metal bowl over a pot of simmering water). Heat while whisking constantly until mixture thickens and reaches 160 degrees, or coats the back of a spoon.
2. Pour the lemon curd into a heat proof bowl, cover with clear wrap pressed onto the the top of the curd to avoid a film developing, and refrigerate until cold.
3. Serve with your desired treat. Lemon curd is best when well covered and consumed within 1-2 weeks.

Adapted from HERE

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