I am always on the look-out for easy, delicious recipes using our fresh eggs. I love lemon curd, and of course anything homemade with fresh eggs is going to taste the best.
I had never tried making curd before, but was surprised that the technique is very similar to making Hollandaise sauce in that you use a double boiler and there are just four basic ingredients.
And the neat thing is that you can use lemons, limes, grapefruit or oranges for a bit of variety or depending on what you have on hand - using the same basic recipe.
Lemon curd is delicious right from the jar, but it's also perfect to spread on toast or English muffins, or as a filling for cupcakes, tarts, cream puffs or donuts.
Homemade Lemon Curd
Makes about 3 cups.
Set a medium bowl over a saucepan of simmering water.
Whisk the eggs and sugar in the bowl until smooth, then add the citrus juice and whisk to combine. Continue to cook, whisking constantly for a several minutes, until the mixture is warmed through.
Then begin to whisk in the butter, a few cubes at a time, whisking in between each addition until the butter melts completely.
Once all the butter has been incorporated, continue to whisk, cooking until the curd thickens (about 15-20 minutes) and will coat the back of a spoon. If you have a candy thermometer, this should happen right around 180-190 degrees.
Once the curd has thickened to a nice consistency, remove from the heat and spoon the curd into sterilized canning jars or a bowl or other covered container.
Let cool, then screw on the lids and refrigerate.
The curd will keep for up to two weeks in the refrigerator, but I just dare you to try leaving it that long without eating it all!
