Easy Homemade Lemon Curd

We’ve been devouring this little treat for the past few days. I found some beautiful meyer lemons at Costco and couldn’t resist turning them into something yummy. We started out with a loaf of my very favorite homemade bread. It was heavenly smothered in this lemon curd. Between the four of us (2 adults, 2 small children), we ate the entire loaf in a single sitting.

Next, we moved on to English muffins. Oh, my! Breakfast has turned into snack time and dessert.

I have great plans of making donuts and using this as a filling. Or a cake. A triple layer vanilla cake with lemon curd between layers would be decadently amazing! However you use it, even if you just eat it with a spoon, will be awesome. So many uses!

 

 

Easy Homemade Lemon Curd

Cook Time15 mins

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Servings: 3 half pints

Ingredients

• 1 1/2 cups white sugar
• 1 cup freshly squeezed lemon juice
• 1 TB. lemon zest
• 12 egg yolks
• 1 cup butter

Instructions

• Combine sugar, lemon juice, and lemon zest in a large saucepan over medium heat. Stir constantly until the mixture is hot,  but not yet simmering.
• In a medium size mixing bowl, whisk the egg yolks until smooth.
• Slowly pour some (about 1/3) of the hot sugar mixture into the bowl, whisking constantly.
• Transfer all of the egg mixture into the saucepan, whisking to combine, over medium heat.
• Slice the butter into tablespoon-size slices and add into the hot mixture. Stir until butter is melted and mixture thickens.
• Pour through a mesh sieve into canning jars or a large bowl. Mixture will fill 3 half-pint jars.

 

 

 

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