Fool Proof Lemon Curd

Here the lemon curd has cooled

Here, the lemon curd is still warm

I found this recipe a few years ago, but forgot exactly where. This recipe is foolproof...honest!
When I make this, I also whip up a batch of ricotta pancakes. It's a wonderful change from pancake syrup.

You can use Eureka lemons, but I might suggest that you increase the sugar-- taste it! If you use Meyer lemons, they are the tastiest-- Myer's have a sweeter taste.

Either way, please try this. You'll never buy lemon curd in the jar again. Trust me.

FOOL PROOF LEMON CURD
3/4 cup fresh lemon juice
1 Tbs grated lemon zest
3/4 cup sugar
3 eggs
1/2 cup unsalted butter, cubed 1

In a 2 quart saucepan, combine lemon juice, lemon zest, sugar, eggs, and butter.

Starting to thicken....

Cook over medium-low heat until thick enough to hold marks from whisk, and first bubble appears on surface, about 6 minutes.

There! It's thick!

There are a few ways I like to enjoy this wonderful curd-- gently heated

on ricotta pancakes...



with Aebelskivers...
with scones, or even as the middle layer of a white cake.

This stores for about a week in a tight-fitting jar-- if it lasts that long! One of these days, I'm going to learn how to "can" food. Maybe this will work? Who knows...?

For some great tips on making Lemon Curd, from Fine Cooking (I found this link AFTER I posted my recipe, wouldn't you know it?) click here: "Lemon Curd tips"