LEMON CURD - LIQUID SUNSHINE

I promised to get this recipe up and, I have to say, I’m really excited to share this recipe! Lemon curd screams summer to me. It’s sweet and tart and refreshing! Good enough to fill your favourite tart shells or eat with a spoon, this recipe is knock-your-socks-off kind of good. The best part - it’s easy! No double boiler. No mounting with butter. Just whisk. And whisk. And whisk a little more. I promise it will be worth it!

So let’s gather up your ingredients!

1 cup white sugar
8 egg yolks
2/3 cup fresh lemon juice (3-4 lemons worth)
2 tbsp freshly grated lemon zest (approx. zest from two lemons)k
1/2 cup salted butter (cut it into small pieces and let Come to room temp)

ok, that’s not a crazy big list. Now here comes the tricky parts.

1). Gather all you cooking goodies together. Have a 2L sauce pan, a wooden spoon, a whisk, a fine mesh sieve, and a 1L glass bowl on hand.

2) Whisk together your sugar and egg yolks in your sauce pan. Whisk until the colour turns a light yellow.

3) Slowly whisk in your lemon juice and lemon zest and then add in all your butter pieces.

4). Place your sauce pan over medium heat and whisk constantly. DO NOT WALK AWAY FROM THE PAN! You will end up with lemon scrambled eggs. The butter will melt and after a few minutes of whisking you will start to feel the curd tighten up. Quickly switch to your wooden spoon and continue to stir until curd reaches desired thickness (aka leaves a line down the back of a spoon).

5) Remove from heat and continue to stir for a couple minutes before pouring through your sieve into your glass bowl. I always like to strain my curd. Not only does it remove the lemon zest, leaving your curd silky smooth, BUT if you happen to end up with a couple scrambled egg bits, it catches those too!

6). Transfer to jars and place into the fridge to set up. Or pour into a tart crust. Or dip some fresh strawberries into it. Or eat it with your fingers in the pantry. I’m not judging!

Makes approx 2 cups of curd.

​Enjoy!