Bonus: Lemon Curd

Yesterday I shared a tart recipe that called for lemon curd. It is really easy to make your own and it is so much better than what you find in the store. It is brilliant in recipes or layered in cake or on sweet biscuits or just with a spoon out of the jar, no judgement here!

Ingredients

4 large egg yolks

2/3 cup sugar

1 tablespoon lemon zest

1/3 cup fresh lemon juice

6 tablespoons room temperature salted butter

In a double boiler on the stove, add a few inches of water and bring to a boil, reduce to a simmer. Once the water is at a simmer, add your yolks, sugar, zest and juice to the top and whisk until it is all blended. 

Continue whisking often until the mixture is thick and glossy, 8-10 minutes. If you find it is not thickening then turn up the heat slightly. Continue to whisk to ensure your eggs don't curdle. 

Once thickened, remove from the heat, and whisk in the butter. Transfer to a bowl or jar to cool. While cooling put a piece of plastic wrap on the surface so you don't get a curd skin (yuck!). As it cools it will continue to thicken. 

Keep that yummy jar in the fridge, it will be good for about 10 days but mine has never lasted that long! This time it went right into a tart so I didn't even take a picture, I will try to remember to take a picture next time so you can see how lovely it looks.