Lemon Curd

If you are looking for a super easy lemon curd recipe, then look no further. This recipe is super easy and so delicious and creamy. I love keeping this on hand in my fridge for toast, cake fillings, cupcake fillings, Ice cream, and so much more. You are going to love how simple and delicious this recipe is.

Let’s get started.

INGREDIENTS:

6 egg yolks – room temp
1 stick butter – unsalted, cold and cubed
1/3 c. fresh lemon juice ( do not use that bottled stuff)
1 c. of sugar

DIRECTIONS:

1. In a large sauce pan whisk together the egg yolks and sugar to combine. The mixture should look slightly pale and should be slightly thick. This helps everything cook up and get nice and smooth when it thickens more later on in the cooling process.
2. Add the lemon juice and whisk to combine well. Place on a medium heat on the stove and continue to whisk constantly until the mixture reaches 170* on a candy thermometer. The mixture should coat the back of a wooden spoon and when you run your finger down the back of the spoon the mixture stays separated. Remove from heat.
3. Add the cubed butter a few cubes at a time and whisk until all of the butter is well incorporated and melted. The mixture should be shiny and smooth.
4. Pour the mixture into a medium bowl and cover with plastic wrap, making sure the plastic wrap touches the top of the curd to prevent a skin from forming.
5. Cool to room temp and chill until the mixture is set. This should take 2 to 3 hours.
6. Once cool you can spoon into a mason jar and attach the lid and keep in the fridge up to 2 to 3 weeks. It never lasts this long in my house because it is so good.

• You can use any type of flavoring you like besides lemon as long at the mixture equals out to 1/3 cup of liquid.
• If you use fresh fruit – place the fruit in a sauce pan with 2 tbsp water and cook on medium heat until the berries or other fruit is liquid-y. Remove from heat and pour directly through a strainer to remove any seeds. Let the mixture cool before adding it to your curd mixture. I often use strawberries, raspberries, blueberries, cranberries, blackberries, or a mixture of a few types of berries. Be sure to add in about 1 tbsp of lemon juice with the mixture to prevent the berries from turning a weird color later and to keep the curd bright in color.
• Make sure the plastic wrap is touching the curd so no skin forms. You can not remove the skin if it forms on the curd and it will make the curd very lumpy instead of being smooth and silky.
• Please be sure to let the curd cool completely before storing in the fridge to chill. You don’t want to lower the temp of your fridge and spoil the food in the fridge.