Fresh Lemon Curd

Lemony fresh with the zest for life! Great for summertime toppings and baking. This makes a great filling for scones, cakes, or cupcakes, such as vanilla or carrot cake. I also want to experiment with making homemade vegan lemon curd ice cream! 

Servings: 16 (2 cups)

Ingredients:

1 cup + 2 Tbsp granulated sugar*
6 lemons, juiced & zested
4 eggs, beaten
2 Tbsp butter, unsalted

Directions:

1. In a heat-proof bowl, combine the sugar, lemon juice, zest, and eggs.
2. On the stove, set this bowl over a double boiler (or use a classic double boiler set up) over medium heat, on a simmer.
3. Whisk for about 15-20 minutes until the curd becomes thick; check if it coats the back of a spoon and you can make a line with your finger (nape) and it stays.
4. Once the curd is done, stir in the butter.
5. Place lemon curd in the fridge once done. It will set and become thicker.
6. Good for many uses such as for cake, lemon buttercream, lemon pie, ice cream, parfait, trifle, and a spoonful of goodness!

*I am mixing a ratio of 3 Tbsp sugar to 1 lemon

Nutrition per Serving (2 Tbsp): 93 calories, 2g protein, 16g carbs, 0g fiber, 3g fat, 1g sat fat, 18mg sodium