Lemon curd is so much easier to make than I thought it would be and it’s ready within minutes.
It is a heavenly, sweet yet tart, citrus, velvety custard-like texture that is a British ‘Tea-Time’ favorite, mainly used as a spread on scones, breads, toast or used as a filling in desserts.
I got this awesome recipe from Fig Jam and Lime Cordial and it IS amazing! I was intimidated to make this, but it’s way too easy. *Win* We like easy! You should really give it a try.
Yummy, yummy and insanely lemony!
Here’s the recipe!
- 2 Lemons large
- 3 1/2 tablespoons Unsalted Butter
- 2/3 cup Sugar
- 3 Eggs
- 1 Egg Yolk
Zest 2 lemons into a large bowl .
After zesting, juice both lemons and remove or strain seeds, add unsalted butter, and sugar.
Microwave on high 2 minutes. Take it out and whisk, make sure butter and sugar is dissolved and allow to cool a couple of minutes.
In another small bowl, whisk 3 eggs and egg yolk together very well.
Pour beaten eggs through sieve, whisking into the butter mixture as your pour.
Once combined, put mixture into microwave for 30 seconds on high, stir and micro another 30 seconds, stir again and place in micro for 1 minute.
Take out of micro and whisk well and let sit.
You can freeze it for at least 3 months. Refrigerate up to 2 weeks.