Making lemon curd can be time consuming and complicated, but not this recipe! It turns out just as well as the more involved recipes out there. I used meyer lemons instead of regular lemons. You can also replace the lemon juice with orange juice, grapefruit juice or lime juice.
Makes: 2 cups
3/4 cup of sugar
1/3 cup unsalted butter at room temperature
3 egg yolks
1/8 teaspoon salt
2/3 cup fresh lemon juice
1. Beat sugar with butter, eggs, yolks and salt in a medium saucepan, with an electric mixer on high or whisk by hand, until creamy, about 2 minutes. Beat in lemon juice, the mixture will look curdled but will smooth out once cooked).
2. Set saucepan over medium high heat. Cook, whisking constantly, until the curd is thickened and smooth and coats the back of a spoon, 3-5 minutes. Serve warm or if cooling down, cover with plastic wrap to stop a skin forming. Will keep in the refrigerator for a week.