Lemon Curd
This particular lemon curd recipe holds a special place in my heart, handed down to me by my mother, who I believe drew her inspiration from Moeller's Bakery in Houston, Texas. The bakery was famous for their angel food cake frosted with lemon curd, one of my brother's favorite cakes. Mom would often stop by Moeller's on her way home from work to treat us all to this delicious cake. This family recipe captures the essence of that beloved cake, blending sweet and tart in perfect harmony. Each spoonful of this homemade lemon curd brings back fond memories of my childhood and the love and care my mother put into her cookingLemon curd is an excellent way to use up leftover egg yolks, transforming them into a delectable treat. By combining egg yolks with fresh lemon juice, sugar, and butter, you create a rich and tangy spread that's perfect for filling pastries, topping desserts, or simply spreading on a scone. Enjoy! MBK
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Ingredients
- 3 large egg yolks
- zest from two lemons
- 1/4 cup freshly squeezed lemon juice (2 large lemons)
- 6 tbsp sugar
- 4 tbsp unsalted butter (chilled, cubed)
Instructions
- In a small bowl, combine sugar and zest from two lemons. Using your fingers, work the zest into the sugar and set aside.Juice the lemons and remove any seeds. In a small saucepan whisk together egg yolks, lemon zest/sugar and the lemon juice. Use a small heatproof spatula to make sure all ingredients are well combined. Cook over medium heat, stirring constantly, until the mixture begins to thicken; 5 - 7 minutes. Remove from heat and add chilled butter one pat/cube at at time until all butter is incorporated. Place in a jar or bowl and let cool to room temperature. Cover the surface of the curd directly with plastic wrap and refrigerate until ready to use.