Lemon curd, a smooth & creamy spread, easy to make with available at home ingredients.
Prepare a double boiler and boil water on high heat, once boiled bring heat to low.
Add sugar, egg yolks and eggs in top pot and whisk well before placing on top of below pot.
Now add lemon juice and lemon zest to it and place it below pot of double boiler.
Whisk continually until the mixture thickens.
Remove pots from heat and add butter to the hot mixture.
Cover the pot and let it cool. When it comes to room temperature, pour it to jars.
You can refrigerate the curd for a week.
Only use fresh lemon juice.
You can strain the curd to eliminate lemon zest particles, however they are too tiny and have been cooked well hence almost not noticeable.
This recipe makes two good sized jars of lemon curd.
Lemon, Lemon Curd