Lemon Curd

 

Lemon curd is made by combining four main ingredients: butter, sugar, eggs, lemon juice and zest. It’s super versatile. Use it as a cake filling, drizzle on Pavlova, combine with whipped cream cheese for a breakfast spread, use as a topping on a slice of pound cake or create a yogurt parfait by layering vanilla yogurt, granola, berries and lemon curd. The possibilities are endless.

Ingredients

2 Tablespoons lemon zest – around 3 lemons
1 1/2 cups sugar
6 large egg yolks
 1/2 cup lemon juice (3 to 4 lemons)
1/8 teaspoon kosher salt
1/2 cup unsalted butter 

In a food processor pulse sugar and lemon zest until combined.  Add in eggs one at a time whisking until creamy then add lemon juice and salt. Cook mixture on low heat until thick. To check if done coat the back of the wooden spoon. Run your finger down the center if the curd holds its place, it’s done, if not you will need to cook a little longer. Remove from heat, add butter and stir until the butter is completely melted and combined.  Using a fine mesh sieve push curd through to remove any seeds or large pieces of zest. Pour into container and refrigerate.

Lemon curd will keep for up to 2 weeks in the fridge. After that, it may start to lose its flavor and texture. If you want to extend the shelf life of your lemon curd, you can freeze it up to 6 months.