Creamiest Lemon Curd

Creamiest Lemon Curd

Ingredients:

• 4 large eggs
• 1 cup granulated sugar
• 1/2 cup fresh lemon juice (approximately 4-5 lemons)
• Zest of 2 lemons
• 1/2 cup unsalted butter, cubed and at room temperature

Directions:

1. Prepare a Double Boiler:
   • Fill a saucepan with a few inches of water and bring it to a simmer over medium heat. Place a heatproof bowl (preferably stainless steel or glass) over the simmering water, ensuring it doesn’t touch the water.
2. Mix Eggs and Sugar:
   • In the heatproof bowl, whisk together the eggs and sugar until well combined.
3. Add Lemon Juice and Zest:
   • Gradually whisk in the fresh lemon juice and lemon zest into the egg-sugar mixture until fully incorporated.
4. Cook the Mixture:
   • Continuously whisk the mixture while adding the cubed butter, one piece at a time. Whisk until the butter melts completely and the mixture thickens. This should take about 8-10 minutes. It’s crucial to keep whisking to prevent the eggs from scrambling.
5. Check Consistency:
   • To test if the lemon curd is ready, dip a spoon into the mixture. It should coat the back of the spoon and remain separate when you run a finger through it.
6. Strain and Cool:
   • Once done, remove the bowl from heat and strain the lemon curd through a fine-mesh sieve to remove any zest or lumps.
   • Allow the lemon curd to cool to room temperature before transferring it to a jar or airtight container.
7. Chill and Store:
   • Refrigerate the lemon curd for at least 2-3 hours, or until it’s completely chilled and set. It will thicken further as it cools.

Yield:

This recipe yields approximately 2 cups of creamy lemon curd.

Nutritional Information (per 2 tablespoon serving):

• Calories: 110
• Total Fat: 6g
  • Saturated Fat: 3.5g
• Cholesterol: 55mg
• Sodium: 15mg
• Total Carbohydrates: 14g
  • Sugars: 13g
• Protein: 1g

Enjoy this luscious and tangy Creamiest Lemon Curd! It’s perfect for spreading on toast, filling cakes, topping desserts, or simply enjoying by the spoonful.