Certainly! Here’s a simple recipe for lemon curd:
Ingredients:
- 4 large eggs
- 3/4 cup (150g) granulated sugar
- 1/2 cup (120ml) fresh lemon juice (about 4-5 lemons)
- Zest of 2 lemons
- 6 tablespoons (85g) unsalted butter, cubed
Instructions:
- In a heatproof bowl, whisk together the eggs and sugar until well combined.
- Stir in the lemon juice and lemon zest until smooth.
- Place the bowl over a pot of simmering water (double boiler method), making sure the bottom of the bowl doesn’t touch the water.
- Add the cubed butter to the mixture and whisk continuously until the butter has melted and the mixture has thickened, about 10-15 minutes. It should coat the back of a spoon.
- Remove the bowl from the heat and strain the lemon curd through a fine-mesh sieve to remove any cooked egg bits or zest.
- Transfer the lemon curd to a clean jar or container.
- Allow the lemon curd to cool to room temperature before covering and refrigerating. It will continue to thicken as it cools.
- Store the lemon curd in the refrigerator for up to two weeks.
Enjoy your homemade lemon curd on toast, scones, pancakes, or as a filling for cakes and pastries!
