Love lemon? Then you’re sure to swoon over the sweet-tart flavor of this homemade lemon curd. We recommend using it to fill thumbprint cookies, in a lemon curd layer cake, as a topping on pancakes and waffles, or as a spread on your favorite scones.
1 rating
10
15 minutes
Love lemon? Then you’re sure to swoon over the sweet-tart flavor of this homemade lemon curd. We recommend using it to fillthumbprint cookies, in alemon curd layer cake, as a topping on pancakes and waffles, or as a spread on your favorite scones.
1 cup granulated sugar
2/3 cup unsalted butter
1/2 cup fresh lemon juice
zest from 1 lemon
1/8 teaspoon salt
8 egg yolks
Fill a medium pot halfway with water and bring to a boil. Reduce heat to medium-low and create a double boiler by placing a large metal bowl over the pot.
Using a Whiskware™ Egg Mixer, separate the egg yolks from the whites. Discard the whites and whisk the yolks. Set aside. (If you don’t want to put those whites to waste - try this Pavlova recipe!)
Add all ingredients except egg yolks to the bowl. Stir to combine.
Add egg yolks while continuing to stir vigorously. Mixture is ready once it thickens enough to coat the back of a spoon.
Transfer curd to a glass food storage container. Cover and refrigerate until ready to use.
WHIP THIS UP WHEN…
Wow your friends and family with homemade lemon curd, a perfect sweet-tart accent for all your baked treats.
DON’T FORGET…
The Whiskware™ Egg Mixer whips up perfectly frothy eggs in a flash, and features a built-in egg cracker, a removable egg separator, and minimal mess.
