Simple Lemon Curd

Ok so truth be told.... I was never a lemon dessert person until recently. I think there was something about hitting my late 30s that made me appreciate lemon desserts all of a sudden.

This recipe is great because you can put it in a tart, or you can eat it straight out of the jar if you really want a sweet treat, or you can make it parfait style and add a little cream on top to make it mild. It's up to you! 

Makes 1 1/2 cups or one 14oz jar

Ingredients:

• Zest of 2 lemons
  
• 1/3 cup lemon juice
  
• 1 large egg 
• 1 egg yolk
• 1 stick unsalted room temp butter
• 1/3 cup + 2 tablespoons superfine sugar 

Directions:

• Put your sugar and lemon zest in a heatproof bowl and rub them together with your fingertips. This should feel a bit like damp sand. Also, it's going to smell incredible.
• Add your lemon juice, egg, and egg yolk and stir together with a whisk.
• You'll want to keep all the ingredients moving, but be careful not to whisk in too much air.
• Bring your mixture to a small saucepan over low-medium heat and stir until it's thickened and reached 167°F on your instant-read thermometer. 
• Pour it into a bowl and set it aside for 15 minutes or so.
• Add the butter bits at a time using a handheld or electric blender to combine.
• This is going to ensure your lemon curd is emulsified rather than just melted into the curd and is going to give you the thick texture. we are looking for.
  
• Scrape the finished curd into a glass mason jar and seal, label, date, and refrigerate until needed. 
• This will keep for about 2 weeks.

I hope you enjoy it! 

xo, 

natalie