It is hard to imagine a traditional English five-o’clock tea without sconces and spread. Lemon curd is just one of these delights. The Americans adopted such a popular English recipe with enthusiasm and are enjoying the curd on a toast or a bagel with cream cheese and their morning cup of coffee.
Sometimes people are hesitant to make lemon curd because they think it is too complicated. A water bath, fresh eggs, whisking… But, you know what, just skip some steps and make it easy. Ten minutes, literally, in ten minutes you will have a jar with fragrant mouthwatering lemon-lime curd. It is heavenly delicious on a morning toast or with pancakes, it is great in cakes and pies, and it is divine with vanilla ice cream or Greece yogurt.
Enjoy the world!
- 2 eggs
- 2 egg yolks
- ½ cup mixture of lemon and lime juice I used 2 lemons and 1 lime
- zest of ½ lemon finely grated
- zest of ½ lime finely grated
- ½ cup sugar or 2/3 cup if you like it sweeter
- 3 oz 85 g butter, cut in small pieces
Prepare all the ingredients.
Prepare a small bowl and a small mesh colander. Set aside.
In a medium heavy-bottomed saucepan, whisk the eggs and egg yolks until blended.
Stir in the lemon-lime juice.
Stir in the zest and sugar.
Add the butter.
Cook the mixture over medium heat stirring constantly. The mixture will start curdling around the edges.
Remove the curd from the heat. Transfer the mixture into the colander. Helping with a spoon or a whisk, strain the mixture (you can strain the curd directly into a jar using a funnel).
Fill a clean jar with the curd.
Cover the jar tightly and let it cool. Store refrigerated for 7-10 days or freeze.