Lemon curd isn’t as hard to make as one might think and the result is well worth any amount of effort. We love to pair it with pound cake, as a filling in a white cake, on biscuits and scones and Al has even been seen spreading it on his morning toast!
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Because the curd is strained there is no need to temper the eggs; a step that some people find intimidating.
Melt the butter in a heavy bottomed pot over medium heat.
Add the lemon zest, lemon juice, and white sugar, stirring until the sugar melts.
Combine the eggs and yolks and slowly drizzle them into the lemon mixture stirring continuously.
Cook the mixture until it coats the back of a spoon.
Strain the mixture through a fine meshed sieve.
Place a layer of food wrap directly onto the surface of the curd and allow to cool.
The curd will thicken as it cools.
Prep Time: 10 minutes Cook Time: 10 minutes Category: Desserts. Recipes