Glorious Lemon Curd

Fall may be upon us, and I know I should be baking all things pumpkin but I'm not quite ready to let go of summer just yet. And so I whipped up a batch of bright, beautiful lemon curd. I love, L.O.V.E, love lemon curd! Lemon meringue pie. Thumbprints with curd. Little mini meringue cups filled with curd. Granola with curd, etc. The options are limitless!

This recipe comes from Williams Sonoma. The recipe is super easy to make and only takes a few minutes. Grab your lemons, regular or Meyer, and your eggs and butter and away you go (don't forget the sugar).

Lemon Curd

3/4 C fresh lemon juice, plus zest of 2 lemons
1 1/4 C sugar
1 C unsalted butter, cubed
5 large eggs, plus 2 egg yolks
pinch of kosher salt

Combine the lemon juice, sugar, and butter in a saucepan over medium heat. Bring to a boil, stirring occasionally.

In a heat-proof bowl whisk together the eggs, egg yolks, and salt until combined. While whisking rapidly and constantly pour in the hot lemon juice mixture (don't stop whisking or you risk scrambling the eggs). Return the egg mixture to the saucepan and cook over medium heat. Stir constantly for 2-3 minutes, until slightly thickened (will coat the back of the heat-proof spatula). Be sure not to boil or the eggs will scramble. And know that the curd will continue to thicken as it cools.

Transfer to a heat-proof bowl and stir in the lemon zest. Continue stirring for a minute to cool, then let cool to room temperature. Store, covered, in the fridge for up to 3 days.

From here it's up to you how you use it. And remember, straight from the jar with a spoon is a perfectly acceptable option.


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