Lemon curd is perfect to eat straight from the jar after cooling. Can also be used in such recipes as dutch baby topping, cake filling, thumbprint cookie filling, lemon tartlets filling, cheesecake topping, pavlova, sweet rolls, crepes, puff pastry filling, ice cream topping and more.
4 room temperature eggs
1/4 cup granulated sugar
6 tablespoons butter
Prep: Zest 4 lemons. Juice 4 lemons. Pour about 1 cup of water into a small saucepan or double boiler and bring to a simmer over medium-high heat.
Combine eggs, lemon zest, lemon juice, sugar and butter in a bowl and set on top of saucepan or top of double boiler.
Whisk continuously about 10 minutes until very thick.
Let cool and transfer to jar to store in fridge.
Do not cook the ingredients directly in the pan or the egg will cook - you will see white spots/flecks which means the egg has cooked.
Water in the saucepan should not be touching the top bowl. Check to make sure the water has not cooked off.