I take great joy in hosting afternoon tea parties. One staple of a tea party is, of course, lemon curd. I found this recipe years ago, and it’s become my go-to. I find that many purchased lemon curds can be sour, even bitter. This one has a rich, buttery flavor with the perfect amount of lemon. I also like this recipe’s versatility. It can be used as filling for a cake and pastries or presented in individual servings. I like to can the lemon curd to present as party favors, hostess gifts, or tokens of friendship for neighbors. Enjoy!
Ingredients
1 cup sugar
2 Tbsp. cornstarch
1 Tbsp. finely shredded lemon zest
6 Tbsp. lemon juice
6 Tbsp. water
6 egg yolks, lightly beaten
½ cup butter, sliced or cubed
NOTE: If you wish to preserve the lemon curd, canning jars, lids, and rings can usually be found in your local supermarket’s baking aisle. Although jars can be reused, I always replace the lids and rings after each use. The jars need to be sterilized. I run mine through the dishwasher right before use. When the curd is finished, while still hot, fill the jars, add a lid, and secure with the ring. When you hear the jar make a slight “pop” sound, you know it has sealed. You can also simply push the center of the lid with your finger. If it gives, it’s not sealed yet.
Directions
Have all ingredients measured and prepped before you begin. This is important.
In a medium saucepan, whisk together sugar and cornstarch.
Use the whisk to blend in lemon zest, lemon juice, and the water.
Cook and stir over medium heat until thickened and bubbly.
Whisk half of the lemon mixture into egg yolks, stirring quickly, to temper the eggs.
Return egg mixture to the saucepan with the remaining sugar/lemon mixture, again whisking quickly to incorporate smoothly.
Cook and stir over medium heat until mixture comes to a gentle boil. Cook and stir for 2 minutes more. Remove from heat.
Stir in butter until it melts. Cover surface with plastic wrap. Chill for east 1 hour. Makes 2 cups.
To store: place the prepared curd in an airtight container; cover and refrigerate for up to 1 week. I find that the sealed preserves last longer.
*If canning the lemon curd, pour it into the jars after the butter is melted and completely incorporated.