Lemon Curd

If you like Lemon Meringue Pie, then you'll love this silky, tangy, lemon custard all by itself!

Here's my recipe that I tweaked just a little from a friend:

Start with 3 whole eggs and 3 yolks.  You can use only yolks if you want a denser consistency. (Or you can use all the whites for a fluffier curd.)

Sieve the eggs into a metal bowl, then whisk with 1 cup sugar for about 2 minutes until smooth.

                                               

Zest and juice

2-3 lemons. Then whisk them into the egg mixture.

Place metal bowl over a double boiler, stirring constantly with rubber spatula, scraping sides and bottom.

As it thickens, it will coat the back of a spoon, 5-7 minutes.

Remove from heat and whisk in 5 tablespoons butter.

Store it in glass containers.

Cover the surface with plastic wrap while cooling to prevent a skin from forming.

I use small ramekins for individual servings

because it's lovely all by itself.

Or you could spoon it over biscuits for breakfast!

It keeps for 2 weeks in the fridge.

Let me know if you try this! Enjoy:)

My cousin, Celeste, sent me this recipe for a

Decadent Ricotta Lemon Loaf

that she says will pair wonderfully with lemon curd.
Try the RECIPE LINK here!