Annie’s Lemon Curd
This goes nicely with scones, or as a filling for tarts and cakes. I use it for my version of Bakewell Tarts.
3 large lemons, zested and juiced
1 ½ cups sugar
2 softened sticks of butter
4 eggs at room temperature
pinch of kosher salt
Zest the lemons. Juice the lemons and set aside, carefully checking for seeds. Cream butter and sugar, add lemon zest. Add eggs individually, continuing to mix well, then add lemon juice and salt until mixture is combined.
Cook the mixture in a small saucepan over low heat until thickened (approx. 12 minutes), stirring constantly so it does not stick to bottom of pan and brown. You want a smooth, lovely yellow, sunny color.
If you have a thermometer, it should read 160-165, at a near simmer.
Remove from heat and let cool enough to pour into glass jars or bowls and refrigerate.
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