Lemon Curd is a sweet and tangy yet versatile spread used for spreading on toasts, muffins, used in fillings for a cake, or even folded into frosting. I love to make this for different pastries! I used this a couple of weeks ago for my Strawberry Lemonade Cheesecake Bars(click here to see the recipe!) So without further adieu here's my the recipe for my Homemade Lemon Curd!
Ingredients
3 egg yolks
1 whole egg
1 cup of granulated sugar
1/2 cup of whole milk
1/4 stick of butter
1 teaspoon of vanilla
1/4 cup of cornstarch
2 lemons juiced (1 lemon zested) should equal 1/2 cup of lemon juice
1/4 teaspoon of salt
Start by heating the milk and vanilla on the stove at medium heat. Meanwhile, beat your eggs, sugar, salt, and cornstarch together for two minutes until its thickened slightly, yet still fluid, and pale in color. Next, pour in your lemon juice and stir together.
Carefully, pour the milk in the egg mixture while stirring vigorously.
Pour the mixture back into your sauce pot, making sure to get everything out. Cook on medium high heat for 5 minutes while stirring. At the end, add in your pad of butter. Strain through a fine sieve.
Cover with plastic wrap(make sure the plastic wrap is touching the curd so it wont form a skin!).
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