Easy Peasy Lemon Curd
|2 c||lemon juice, fresh|
|1 c||unsalted butter, melted|
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This may just be my favorite thing to make (and eat,lol) but it's not so friendly to the waistline. It's absolutely delish on scones and muffins. I use it to fill tarts, pour it warm over pound cake and even as a cake filling! Super versatile and makes a great addition to any welcome, or condolence basket. Hope you love it as much as we do.
Nickole said it: This would be AMAZING served over pound cake or in a tart. I bet it would also be terrific simply spooned atop some creamy vanilla or blueberry ice cream too!
Do not skip mixing after the 1-minute intervals and do not let the lemon curd boil, as it can cause the mixture to curdle.
* Cold lemons are much easier to grate. Always grate your lemons first, and then juice them. Grate lemons just before using as the zest will lose moisture if it sits too long.
** Do not use the bottled lemon juice - only use fresh-squeezed lemon juice. Room temperature lemons produce more juice. Always use fresh lemons when making lemon curd.
*** Use good quality butter. Do not use butter substitutes.
**** DO NOT store in a metal bowl, it will react with the acid in the lemons, discoloring the curd and giving it a metallic flavor.