Homemade Lemon Curd

Lemon curd is not at all as its name suggests – to me, “curd” brings to mind lumps in cottage cheese, or perhaps something curdled such as sour milk. But the name could not be more misleading, for lemon curd is a delicious, smooth, sweet-tart custard-like condiment that can be used interchangeably with jam as a spread, or as a filling, as an ingredient in a filling.  Lemon curd can be purchased in the jelly and jam section of the market.  But it is easy to make your own.

 

Lemon curd is delicious when spread on a piece of homemade bread or scones (especially blueberry scones).  

Lemon Curd

Makes 2 jars, 8 ounces each.

• 3 eggs
• 1 stick of butter, softened
• 1 cup plus 1 tablespoons sugar
• 1/3 cup lemon juice

Whisk the eggs in a saucepan with the butter, sugar, and lemon juice. Place over very low heat, and stir until mixture is thick and smooth. Pour into two 8-ounce jelly jars and cover.  If mixture becomes lumpy, whir in blender only until smooth. Pour into jars.

Curd will thicken further as it cools. Stored in the refrigerator, it will keep up to 6 months.

Note: It is better to use a double boiler to keep the mixture from scorching. If you use a regular saucepan, stir constantly and occasionally use a rubber scraper on the bottom and sides of the saucepan to prevent sticking.