Lemon Curd

makes 1 1/2 cups

recipe adapted from Martha Stewart

prep time: 10 min / cook time: 7-10 min

INGREDIENTS

3 large egg yolks, room temperature

zest of 1/2 lemon

1/4 c freshly squeezed lemon juice (2 lemons)

* I used Meyer lemons

6 tbsp sugar

* I used 5 tbsp

4 tbsp unsalted butter, cold and cut into pieces

INSTRUCTIONS

• Combine yolks, lemon zest, lemon juice and sugar in a small saucepan. Whisk to combine.

• Set over medium heat and stir constantly with a wooden spoon, making sure to stir sides and bottom of pan.

• Cook until mixture is thick enough to coat the back of a wooden spoon, 5-7 minutes. Remove saucepan from heat.

• Add the butter, one piece at a time, stirring with the wooden spoon until consistency is smooth.

• Transfer mixture to a medium bowl. Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming; wrap tightly.

• Let cool; refrigerate until firm and chilled, at least 1 hour. Store refrigerated in an airtight container, up to 2 days.

** ADDIECAKES' NOTES **

• Meyer lemons are not as tart, so if you use other varieties be sure to taste the lemon juice before putting the full 6 tbsp. You may even need to add more sugar to cut the tartness.

• This is a great way to use up leftover lemons or other citrus fruits such as oranges or limes.

• If you cannot use up the curd in 2 days, you extend the shelf life by freezing it and thawing it in the refrigerator for 24 hours. After thawing, consume within 4 weeks.

ADDIECAKES' DIFFICULTY RATING

ADDIECAKES' TASTE RATING