Classic English Lemon Curd
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2 to 2 servings
Curd? Jared asks, the very word curdling on his tongue as he pronounces it. Sounds gross, he decides. What is it? I let him try a spoonful and he's a convert. Spread on scones or toast, or spooned into tart shells, this is wonderful stuff. Needs a better name, though, Jared says.
- 1/2 cup freshly squeezed lemon juice
- 2 tsp finely grated lemon zest
- 1/2 cup granulated sugar
- 3 eggs
- 6 tbsp unsalted butter
- In a medium saucepan (preferably one with a heavy bottom), whisk together the lemon juice, zest, sugar and eggs. Add the butter, cut into chunks, and place the saucepan over medium-low heat, whisking often. The butter will melt (keep whisking), then the mixture will begin to thicken (keep whisking). When the mixture is thick enough that the whisk leaves marks on the surface and the first bubble appears (have your child keep watch and alert you), remove from heat. This will take about 6 to 8 minutes.
- Transfer the lemon curd to a bowl, cover the surface with plastic wrap, and refrigerate until cold – at least 1 hour.