Lemon Curd

19 May

1/2 cup butter

1  1/2 cups sugar*

zest of 2 lemons

1/2 cup lemon juice

6 eggs, lightly beaten

Melt butter in a double boiler. Add sugar and lemon juice, stir until combined. Add zest and eggs, whisking constantly. Cook and stir constantly until fairly thick. (This will feel like it is taking FOREVER, but don’t lose hope! It is so worth it!) Jar, cool, and store in the fridge. Makes about 3 cups.

*add more to taste if using limes

Lemon zest

I love zest! (If using a microplane like this, use SHORT strokes! No one wants long string-ys on their biscuit.)

Ways to enjoy:

  • on toast/biscuits/crumpets/waffles/pancakes
  • filling for a cake
  • a sandwich, with cream cheese or alone
  • with a spoon
  • on cheesecake = instant classy-ness
  • make friends!

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