Lemony, tart but sweet, lemon curd is very versatile. Try it with toast, on Dutch babies, in yogurt parfaits, in puff pastry, or as a mousse. Perfect for when you have some extra lemons and you are looking for an easy and delicious treat.
- 6 eggs yolks
- 1 cup (200 gr) granulated sugar
- 1/2 cup (118 gr) of lemon juice (from fresh lemons)
- 1 stick (113 gr) unsalted butter, cut into pieces
- Zest and juice the lemons; reserve the zest for other tasty recipes.
- In a saucepan, whisk together the egg yolks and sugar until well combined.
- Add the lemon juice and switch to a spatula to stir to combine.
- Gently heat the mixture over medium-low to low heat, stirring constantly until thick enough to coat the back of a spoon (make sure not to let it come to a boil). This will take about 10 to 15 minutes.
- Once the curd has thickened, remove it from heat and stir in the butter until melted (the residual heat in the pan will be sufficient).
- Pour curd into glass jars (you can also strain it first if you see any bits of cooked egg).
- Once cool, store it in the fridge (it will keep for several weeks) or freezer.