Make Your Own Lemon Curd

I love lemon curd, so I was excited to learn that it is so simple to make. I got this recipe from the blog Kitchen Confidante.

Ingredients: 

• 3 egg yolks 
• 1 whole egg 
• 3/4 cup sugar 
• 1/2 cup fresh lemon juice 
• zest of 2 lemons 
• 4 tablespoons unsalted butter, cut into small cubes 

 Directions: 

1. In a small saucepan, whisk together egg yolk and egg until well combined. 
2. While whisking the eggs, pour in sugar, lemon juice and zest. Whisk the ingredients until they are creamy and well incorporated. 
3. Place the saucepan over medium heat. Whisk the mixture constantly until it thickens and coats the back of a wooden spoon (about 10 minutes). (Failure to mix can result in scrambled egg bits.) 
4.  Remove the pan from the heat and stir in the butter, one cube at a time. 
5. Immediately strain the curd into a bowl or jar, cover surface with plastic wrap and chill in the refrigerator for at least one hour. 

Notes: 

• Since there are no preservatives, the lemon curd will keep in the fridge for a week (but you can also freeze it). 
• The straining is kind of a pain, but it's necessary because you end up with a smoother product and (no matter how well you mix the ingredients while they're over the heat) there are always some hard, miniscule scrambled egg bits (that always seem to get stuck in my teeth).