Homemade Lemon Curd

Today I made some lemon curd.  My kids love this stuff.  It's super yummy on pancakes, crepes, cake filling, scones, toast or my kids will even eat it by the spoonful.  The taste reminds me something of lemon meringue pie.

Is this just not crying out to be made into Lemon Curd?

Lemon Curd

3 Large Eggs

1/3 cup Fresh Squeezed Lemon Juice

1 Tbsp finely grated Lemon Zest 

3/4 cups Sugar

4 tbsp Unsalted Butter, cubed and at room temperature

In a stainless Steel bowl (I used my metal enamel one)  over a sauce pan of simmering water, whisk together eggs, sugar and lemon juice.  (Before I add the sugar, and lemon juice, I strain out the squiggly bits of the egg.)  If you have a double boiler, I imagine you could just make it in that.

Cook stirring (or whisking) constantly to prevent curdling until mixture is thick like sour cream (or 71*c).  Takes about 10 minutes.  If it's taking to long turn the heat up a little bit.

Remove from heat and pour through a find mesh strainer, to remove any lumps (if you didn't remove the squiggly bits before, this will do it now) into a stainless bowl.  Immediately whisk in butter and lemon zest.

Cover and refrigerate.

Keeps in the fridge for up to 1 week.

Who could resist a crepe filled with lemon curd, whip cream and strawberries?  It's like a little taste of sunshiny heaven!