Lemon curd isn't only for fancy tea parties. It's delish all by itself or with scones (especially my ginger scones!)
- 4 egg yolks
- 3/4 cup sugar
- 3 lemons, juice & zest
- 1 stick butter, cut into pats & chilled
Add enough water to a medium saucepan to come about 1/2 inch up the side. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks & sugar in a medium size bowl (preferrably metal) and whisk until smooth, about 1 minute.
Measure lemon juice out & add to egg mixture along with the zest. Whisk till smooth. Once water reaches a simmer, reduce heat to low & place bowl on top of saucepan (bowl should be large enough to fit on top of the saucepan without touching the water.) Whisk until thickened, about 8 minutes, or until mixture is light yellow & coats the back of a spoon.
Remove to a clean container & cover by laying plastic wrap directly to the surface of the curd.
Refrigerate up to 2 weeks.
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