Lemon curd

A quick and delicious spread for lemon lovers. Tasty on scones, pancakes, in crepes, etc… Wonderful when combined with some fresh blueberries.


4 egg yolks

2/3 cup of sugar

80mL fresh lemon juice

zest of one lemon

pinch of salt

6 tbsp unsalted, softened butter


Mix all the ingredients but the butter in a pan. Heat slowly but steadily (can be over a double boiler) and whisk vigorously, so the egg yolks do not cook. Heat like this for 10-15 minutes, until the mixture is thickened and cooked.

Whisk in the butter cut into chunks. Store in a jar in the fridge.

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