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Wow, lemon curd! Who knew?

I don’t think we do lemon curd in Germany, so I never knew its deliciousness until I made my own from a recipe by bell’alimento two days ago. It was super easy, and took me only one pot and one jar (bell’alimento used a bowl as well, so I cut a third off the dish-age – yay me and my sink). Also, I had never canned anything before. It was the first time I used the Weck jar my mom had given me two years ago, for canning (so far, I’d only been storing stuff in it, which suits it well also). And, boy, was I excited when the lid actually stuck to the jar when the curd had finished cooling down in the fridge! Ah, good times.

I’ve been eating the lemon curd on English muffins and waffles every morning since I made it, and I’ve also assembled little inverted lemon meringue pies, and I’m making plans for layered cakes filled with lemon curd (but no dice in this weather)…

How great is that texture? It’s so creamy, firm, and silky smooth, I can’t believe it. I don’t want to be without citrus curd of some sort ever again in my life!

Here’s how I made it (adapted from bell’alimento).

Lemon Curd

  • 6 Tablespoons Unsalted Butter, At Room Temperature
  • 1 cup Sugar
  • 3 whole Eggs
  • ¾ cups Fresh Squeezed Lemon Juice (my lemon only gave me half a cup, so I added some juice from a bottle)

Thoroughly wash a mason jar with very hot water.

Add the butter and sugar to a smallish saucepan and mush it up with a spatula until combined. Add your eggs in one a time, mixing well after each addition. Add in lemon juice and stir, stir, stir. Heat the pan over low-medium heat for approximately 10 minutes until the mixture thickens, stirring often. The mixture will look curdled in the beginning, but at some point during stirring, it will suddenly transform into silky smooth lemon curd. You can slightly increase the heat if the mixture isn’t thickening. (I didn’t boil the curd, and I don’t think you’re supposed to, either. The eggs will be safe after ten minutes at 75°C/167°F, so no worries.)

Transfer the hot mixture into the mason jar and let it cool down a bit before you refrigerate it.

My guess is that this will keep for two to three weeks in the fridge.

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