Lemon Curd

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Prep Time5

Cook Time2 20

Course: teatime

Cuisine: English

Keyword: brown sugar, butter, eggs, lemons

Servings: jars

Calories: 588kcal

Author: Chief Cook and Bottle Washer

In a large bowl, beat the butter and sugar with an electric mixer, about 2 min (or by hand 5 minutes). Slowly add the eggs and yolks. Beat for 1 min. Mix in the lemon juice. The mixture will look curdled, but it will smooth out as it cooks
In a medium, heavy-based saucepan, cook the mixture over low heat until it looks smooth. (The curdled appearance disappears as the butter in the mixture melts.) Increase the heat to medium and cook, stirring constantly, until the mixture thickens, about 15 minutes. It should leave a path on the back of a spoon and will read 77°C on a thermometer. Don't let the mixture boil
Remove the curd from the heat; stir in the lemon zest. Transfer the curd to a bowl. Press plastic wrap on the surface of the lemon curd to keep a skin from forming and chill the curd in the refrigerator. The curd will thicken further as it cools. Covered tightly, it will keep in the refrigerator for a week and in the freezer for 2 months