I just returned from London and let’s just say tea and scones became a thing. Lemon curd was one of my favorite things to smear on top of a warm toasty scone, so I simply had to make some when I returned. You can water bath lemon curd, but my recipe is intended to be consumed within a month’s time. These little jars make great gifts, or put them out with freshly baked goods at a Springtime brunch.
This recipe makes three 4 oz. jars. Refrigerated version.
You will need:
- 1/2 cup freshly squeezed lemon juice
- 1 cup of sugar
- 1 tablespoon lemon zest (make sure to wash your lemons thoroughly!)
- 3 eggs
- 1/4 cup of butter
How to Prepare:
In a small glass bowl, whisk the eggs, sugar and lemon juice together until well blended.
Pour mixture into a medium-sized non-stick pot. Stir CONSTANTLY on medium to low heat.
After two minutes, add in the butter and lemon and keep stirring!
You never want to stop because you don’t want the egg to separate out while it’s heating up.
Heat until the mixture is bubbly but not boiling and the curd has thickened. You can do a spoon test – if the curd coats the back of a spoon, it’s ready.
Pour mixture into three 4 oz. sterilized jars.
Fridgerate. The mixture will keep in the fridge for 3 weeks. Use within 7 days after opening one.