Lemon curd is one of those things that isn’t meant to be eaten with a spoon out of the jar, but I do it anyway. And if the spoon is too much, you should consider putting some of this lemon curd on whatever you are eating. It’s sweet and tangy, and slightly sour and creamy. For me, lemon curd is like the ice cream of condiments and spreads. I always want just one more spoonful–and so will you!
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Lemon Curd
- Yield: 1 1/3 cups 1x
Description
Lemon curd is one of the best condiments and spreads because you always want just one more spoonful. Creamy, tangy, and lightly sweet, this is the perfect addition to any breakfast or dessert. Impressive, too!
Ingredients
Grated zest of two large lemons
1/2 cup strained fresh lemon juice
3 large eggs
1/2 cup sugar
6 tablespoons unsalted butter, melted
Instructions
Combine the lemon zest, juice, eggs and sugar in a blender or food processor and process for 20 seconds.
With the machine running, drizzle in the melted butter.
Pour into a small saucepan and bring to a low boil over medium heat.
Immediately reduce the heat to medium-low and cook, stirring constantly, until the mixture is thick and coats the back of a spoon – about 5 minutes.
Transfer to a small bowl and let cool to room temperature.
Lick the spoon.
Cover and store in the fridge for up to two weeks. Bring to room temperature before serving.
Notes
* Recipe from William-Sonoma Muffins Cookbook
