Lemon Curd

    Lemons are one of my obsession fruits. I even have lemon salt and pepper shakers for heavens sake! So, with the start of spring and the summer right around the corner lemons have been making their appearances across the internet more and more! One thing you will see used in many lemon based recipes is lemon curd. This is a custard type dessert or filling made from lemons, eggs, sugar, and dairy. Curds can really be made out of any fruit but lemon is by far the most popular. So, although you can buy it from the store, a good lemon curd recipe is necessary for everyone's summer baking agenda! Luckily making lemon curd is extremely simple. 

    I start my lemon curd by zesting and juicing anywhere from 4-8 lemons. The amount you need depends on the size and freshness of your lemons. You need at least one cup of juice. Next, I pour my fresh juice through a strainer to get out all of the extra pulp and seeds and into a small saucepan. I do not turn on the heat yet, I just don't like dirtying more dishes than I have to. I then add in my eggs one at a time. The first time I made this I made the mistake of adding them all at once and immediately turning on the heat. This caused my eggs to cook and separate from my lemon juice. So, in between adding each egg, use a whisk to make sure everything is very well combined before adding the next one. 

    Once my eggs and lemon juice are well combined, I add a cup of sugar and turn on the heat to medium-low. I slowly bring my mixture to a light simmer while continuing to whisk it so that it doesn't burn. Once my sugar is dissolved I only whisk periodically. Do not let your mixture boil, just keep it hot. When it starts to become slightly gelatinous I turn off the heat but keep my pot on the burner. I cube one stick of unsalted butter and stir it in with my lemon zest until it is melted and well incorporated. 

    At this point your curd should be slightly jiggly but still a liquid. I like to continue to whisk my curd a bit to let out as much heat as I can before I transfer it from my saucepan to a bowl. I cover my bowl with plastic wrap and stick it in the fridge for 6+ hours. If you are making this in bulk you can also put this in a sterilized jar  and can it. Because this is a high acid food you can waterbath can it and it will last into the foreseeable future. However, I usually transfer it into a storage container with a lid and keep it in the fridge for up to a month. I never make a ton at a time and it doesn't usually last that long in my house!

     After your lemon curd has cooled in the fridge it should be the texture of a curd or a jelly. You can use your fresh curd as a cake filling, pie filling, a spread for biscuits, crepes, or pancakes, to make lemon bars, lemon mousse, and so much more!! Honestly, the more I use it the more it is becoming one of my favorite pantry staples!

    What did you think of this recipe? What should I make next? Leave me a comment!