Lemon Curd is a sweet, tart, soft and velvety spread. Traditionally it is used as a spread for scones for the afternoon tea. But it is a perfect filling in cakes. I've always looked at lemon curd as a thing you buy in a jar in the store. But having the most wonderful lemons in my yard, I had to try to make it myself. Wow, what a flavor!! I will never buy lemon curd ever again. The homemade version is like a party in your mouth. If you know Danish lemon mousse/citronfromage, it's like that, with lemon-steroids. YUM YUM YUM.
Makes about a cup (2-3 dl).
- 115 g (1 stick) butter, I use lightly salted butter
- 170 g sugar
- 1¼ dl (½ cup) lemon juice, about 3-4 lemons
- 4 lemons, the zest from
- 6 egg yolks
Melt the butter in a heavy saucepan, be careful not to let it brown. Remove the pan from the heat and whisk in the sugar, lemon juice and zest. Then whisk in the egg yolks until smooth.
Place saucepan over low-medium heat and cook the mixture, whisking constantly, until it thickens. You are looking for the curd to leave a path on the back of a spoon, when a finger is drawn across it. Be careful NOT to let the curd boil, this will cause the egg to curdle.
Immediately pour the lemon curd into a bowl, to stop the heating. Let the lemon curd cool to room temperature, stirring occasionally. Keep the lemon curd covered and refrigerated until ready to serve.
TIP: Lemon curd keeps for about a month in the refrigerator, not that it has survived this long in my house.