How To Make Organic Lemon Curd

Photo: BigFatBaker

Ingredients

1 cup organic sugar

6 tablespoons organic unsalted butter, softened to room temperature

2 organic eggs, and 2 egg yolks

2/3 cup fresh squeezed organic lemon juice (I used about 3 lemons worth of juice)

1 teaspoon grated lemon zest (about 1 lemon’s worth)

Preparation

In a large bowl beat together the sugar and butter for about 2 minutes.

Add in each egg separately. Then mix in the egg yolks.

Mix in the lemon juice.

Move this mixture to a small saucepan, and turn your burner to low.

Stir frequently, and once the butter has fully melted turn the temperature up to medium-low.

Stirring constantly, bring the mixture’s temperature up to 170º F, it will be much thicker at this point. Do not let the mixture boil! This process took me about 12 minutes.

Remove from the heat, stir in the lemon zest.

Continue stirring for the next 5-7 minutes, and allow the curd to cool slightly.

Pour your curd into a container, I chose a pint sized jar, and cover. Allow cooling for an additional 10 minutes on the counter, and then move to the refrigerator. The curd will continue to thicken as it cools, and has a pudding like consistency after it has fully cooled. Your curd will keep for a week in the fridge, and for 2 months in the freezer.