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I love this lemon curd because it is tangy, buttery, and smooth! It tastes so much better than store bought and it is only 5 ingredients! It is great if you want add a citrusy zing to pancakes, scones, cakes, cupcakes, biscuits, yogurt, toast, etc. The possibilities are endless!
Lemon Curd Recipe
INGREDIENTS
200 grams Egg yolks
270 grams sugar
190 grams lemon juice
2 Whole lemons (zested)
240 grams butter (European)
INSTRUCTIONS
🍋 Step 1: In a separate bowl, add in your egg yolks and mix them so that they are smooth.
🍋 Step 2: Then, in a pot over medium heat, add in your sugar, lemon juice, and zest. Mix everything completely and heat it until it is just simmering.
🍋 Step 3: Next, add about ⅓ of the lemon mixture to the separate bowl of egg yolks while whisking together to temper the eggs.
🍋 Step 4: After that, add the lemon/egg mixture back into the pan with the rest of the lemon juice while whisking and bringing it back up to heat to a boil. Whisk continuously so that it heats evenly and doesn’t scorch on the bottom. Then, once it reaches a boil, let it continue to boil for about 30 seconds.
🍋 Step 5: Finally, remove the pan from heat and add in the butter. Use an immersion blender to incorporate the butter and make the curd very smooth. Enjoy!
🍋 Recipe from Sugar Geek Show: Elegant Lemon Tarts
This recipe makes a lot of lemon curd! You can refrigerate the curd for up to 10 days.I often use it as a filling for cakes, cupcakes, and tarts. For longer storage, you can freeze the curd up to 3–6 months. Thaw in the refrigerator overnight before enjoying.
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