Lemon Curd
Lemon Curd
A versatile lemon cream to blend with blueberries and yogurt, to spread on gingersnaps - you decide!
Ingredients
- 1/4 cup lemon juice
- 2 tsp finely grated lemon zest
- 1/3 cup sugar
- 4 egg yolks
- 3 salted butter at room temperature
Instructions
- Combine all ingredients in a double boiler (or in a metal bowl over a pot of simmering water). Heat while whisking constantly until the mixture thickens and coats the back of a spoon. Pour the lemon curd into a heatproof bowl, cover with clear wrap, and refrigerate until cold. Pictured: cake filling, and a dollop mixed with whipped cream
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