Lemon Curd Recipe

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Lemon Curd Recipe

This recipe makes the real thing! We found it years ago in a cookbook printed in Yorkshire, England where the art of making lemon curd was long ago perfected.   Lemon curd is easy to make and keeps for about a week in the refrigerator. It's yummy on toasted, buttered bread or English muffins and makes a fine filing between layers of cake. Try combining it with cream cheese for a base spread on a fruit pizza.  You can test a lemon for ripeness by first looking at it.  Brown spots mean it is aging and they show up first at the blossom end.  A smooth skin generally means more juice, a pebbly skin is generally thicker for less juice.  You want to give lemons a squeeze and there should be some give - if not that is an indication that the fruit may not be ripe and therefore not as flavorful.  We know some people who freeze whole lemons and then grate off only what they need and then return to the freezer. We haven't figured out exactly how the  measurements works, so please do share with us if you know.  For our curd recipe, do try substituting lime, orange or Meyer lemon.  That we can recommend with confidence.

Ingredients
4 tablespoons of unsalted butter
7 tablespoons of granulated sugar
2 large eggs, well beaten
zest and juice of 1 medium, ripe lemon (approximately 3 tablespoons of juice)

Instructions
Melt the butter in a saucepan set over a medium to medium low heat. Add the sugar and eggs and whisk to combine. Add the lemon and stir nearly constantly over the gentle heat until the mixture thickens.

Use your lemon curd to make:
Lemon Chiffon Crunch Cake