I will take lemon over chocolate any day. I love lemon anything... ice cream, home made of course, squares, cookies.....mmmmm, yummy!
This is such a an easy recipe. I like my lemon curd thick, as I like to swirl it in ice cream, add it to butter cream or squish it in cupcakes.
There is a little trick to making thick curd instead of using cornstarch.
Cornstarch does not belong in curd!!
The trick is to add a little bit of extra butter.
Recipe for Velvety Lemon Curd
4 large eggs
1 cup of white sugar
1/3 cup of freshly squeezed lemon juice
1/2 cup butter plus 2 tablespoons (or more) if you want a thicker curd
zest of 2 to 3 lemons
Whisk eggs, sugar and lemon juice in small, heavy saucepan.
Add small chunks of butter. Stir over medium heat until the liquid starts to thicken.
Do not let egg mixture come to a bubble. Continue to stir with wooden spoon.
Stir on medium heat until mixture coats the back of the spoon and is thick.
Strain curd into a medium size bowl. Stir in zest. Press plastic wrap on top of curd from the centre out, pushing any air bubbles to the sides. This will prevent a skin forming over the curd.
Chill for at least two hours if using for cupcakes or ice cream.
