Lemon curd is one of my favorite treats at a tea, or as a pastry filling. It’s full of nourishing real eggs, butter, and the seasonal citrus tang of lemons.
The following recipe is wonderfully simple (no egg-separating!), so you can impress your guests with little fuss. It’s a great alternative to the corn-syrup & cornstarch-based pastry fillings or frostings often found in store bakeries. (And it’s quicker to whip up than a trip to the store!)
I use an organic evaporated cane juice sugar in this. It’s a compromise between the processed white sugar and the healthier unrefined Sucanat I usually use for my family’s baking.
Easy Lemon Curd
1/4 Cup real Butter
1/2 Cup organic Sugar (evaporated cane juice)
2 BIG Lemons (juice & zest)
3 Large Eggs
Add water to the bottom of a double boiler over medium heat. Place butter, sugar, lemon zest, and lemon juice in the top of the double boiler. Bring the water to a simmer, and stir the ingredients occasionally until the butter is completely melted.
Meanwhile, whisk together the eggs in a small bowl. One the butter is melted, gradually pour the eggs into the mixture, while quickly whisking the mixture to combine. (A French Whisk works well.) Continue quickly whisking the mixture for the next few minutes until the curd thickens to the desired consistency (like a thick jam; not runny!). Pour into a bowl, and it will continue to thicken a bit more as it cools.
Serve with tea pastries or use as a cake filling. Serve immediately or refrigerate.
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