I absolutely love making lemon curd!! It's one of my favorite things to bake with and it can be used in so many ways. It takes about a half hour on the stove, and remember to take your time when heating. Don't rush the cooking process!! The last thing you want is for the eggs to lump.
INGREDIENTS Makes 3 (125 ml) mason jars
2 large eggs
1/2 cup sugar
3/4 cup fresh lemon juice
1 tbsp lemon zest
3 tbsp honey
2 tbsp unsalted butter
DIRECTIONS
- Whisk together the eggs and the sugar.
- Whisk in the lemon juice and lemon zest.
- Pour the mixture into a pot and add the honey and the butter.
- Heat on low and whisk constantly.
- When the butter melts, increase the heat a little.
- Continue to increase the heat little by little until it's at medium-low. At this point the mixture should begin to thicken.
- Heat at medium-low for a few minutes then reduce the heat a little.
- Make sure you whisk the mixture constantly from start to finish so the eggs don't lump.
- When the lemon curd is thick and smooth, pour into small mason jars.
- Put the lids on right away to prevent a skin from forming.
- When the lemon curd cools, place in the fridge.
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