Homemade Lemon Curd (Lemon Sunshine

• Vegetarian
• Gluten free

• Produce

  • 3 Lemons, Zest from

• Refrigerated

  • 4 Eggs, large

• Condiments

  • 3/4 cup Lemon juice, fresh

• Baking & Spices

  • 1/8 tsp Kosher salt
  • 1 1/2 cups Sugar

• Dairy

  • 1/2 cup Butter, unsalted

Found on americanheritagecooking.com

Description

Ingredients

• 4 large eggs
• 1 ½ cups sugar
• Zest from 3 lemons
• 3/4 cup fresh lemon juice
• ½ cup unsalted butter, cubed
• 1/8 teaspoon kosher salt

Directions

• Zest 3 lemons; removing only the dark yellow portion and none of the bitter, white pith. Always zest before juicing!
• In a saucepan with low sides whisk together the eggs and the sugar until a pale yellow, 2 minutes. Add the lemon juice, salt and zest; whisk to combine. Add the butter cubes.
• Place over medium, low heat and stir constantly with a flat bottomed, wooden spoon (a regular wooden spoon will work, but youll have to work twice as hard!) until the custard thickens. You will see the custard start to thicken as you stir; it will not run to fill in the space created by your spoon as quickly. It is done when it coats the back of a wooden spoon and will hold a line that you draw through it with your finger. The curd will not run back together once you draw the line.
• Pour through a fine mesh strainer into a bowl and cover with plastic wrap directly on the surface to prevent a skin from forming.