Homemade Lemon Curd
If you haven’t had lemon curd before, you are in for a treat! Zesty, tangy, and of course, lemony, this delicious creamy, buttery spread is perfect for toast, scones, and even whipping into a butter cream to make a refreshing dessert topping!
4 lemons, zested
3/4 cup organic sugar
1/2 cup lemon juice
1/2 cup Kerrygold Salted Butter, cubed
5 egg yolks
In a saucepan, combine the sugar and lemon zest. Mix well before adding in the butter, egg yolks, and lemon juice to the bowl. The mixture may start to look curdled but that’s okay at this point.
Place over very low heat and stir frequently, using a silicone spatula. Do not leave the mixture unattended…be sure to stir continually as it is very easy for this mixture to overcook and curdle.
Cook until the mixture begins to thicken, anywhere between 15 to 20 minutes. If you are using a candy thermometer, cook the mix to 170˚F. You can also test the thickness by coating the back of the spatula with the curd and running a finger through it. It should leave a clear and distinct path.
Next, pour the curd through a strainer to separate any peel and coagulated egg. If you have a small strainer, place it over your storage jar, then simply strain it right into the jar. Otherwise, strain it over a bowl and then pour it into a jar. Leave the lids off your jar and allow to cool to room temperature, then seal the jar and store in your refrigerator. It will keep fresh for up to two weeks!
This classic homemade lemon curd can be used in so many different ways! Leave us a comment below to let us know your favorite way to eat it. Enjoy!