Velvety smooth, this citrus curd is tart, tangy and bursting with fresh lemon flavour. Use this lemon curd for icing cakes, filling tarts or serving over fresh berries.
1 cup lemon juice
Zest of 2 lemons
2 cups sugar
3 egg yolks
3/4 cup butter, cubed
Add lemon juice, lemon zest, sugar, and eggs and egg yolks to non-reactive saucepan. Whisk to combine. Heat over medium low heat, whisking or stirring constantly until thick enough to coat back of spoon, about 10 to 15 minutes.
Stir in butter. Strain. Let cool. Cover and refrigerate. Mixture will thicken as cools. Makes 4 cups lemon curd.
Yield: 4 cups.