¾cupgranulated sugar, plus extra to taste (5-1/4 oz, 150g)
½cupbutter, cut into cubes (4 oz, 113g)
¾cuplemon juice, from 3-4 lemons, see Recipe Notes (6 oz, 170g)
Using a microplane grater and a citrus juicer, zest and juice the lemons. You should have about 3/4 to 1 cup of juice and about one tablespoon of zest.
Whisk the egg yolks and sugar in a heavy bottomed saucepan. Set on low to medium heat. Add the butter and heat slowly until the butter melts.
Once the butter has melted, add the lemon zest to the egg yolk mixture, then the lemon juice. Stir occasionally using a whisk or a spoon as it thickens, about 10-15 minutes.
Remove pan from the heat, put the lid on it and let it thicken further from there. When cooled to room temperature, pour into a jar.
Store in the refrigerator for up to 3 weeks. Enjoy!
When you separate the egg yolk, try and remove as much of the white as possible (a little won't hurt, though).The amount of lemon juice will vary, of course. The more juice to yet, the better. If you have less egg yolks, use less juice.
Homemade Lemon Curd
Amount Per Serving (2 2 tsp)
* Percent daily values are based on a 2,000 cal per day diet.
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Homemade Lemon Curd https://www.scotchandscones.com/homemade-lemon-curd/ May 5, 2017