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Time: 3h30

Creamy lemon butter or lemon curd
Lemon curd, or lemon butter, is a sweet but tart lemon spread - perfect for on toast or pancakes, or for on top of desserts. Making your own lemon curd is much cheaper than buying it from the grocery store. Homemade Lemon Curd can be kept in the refrigerator for about 2 weeks or frozen for 2 months.

Posted by cookiesorbiscuits from Seattle, Washington, United States • Published 24th May 2014 • See cookiesorbiscuits's 7 projects »

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Step 1
Zest a lemon by gently scraping the lemon over the surface of a grater. You will need one teaspoon of the zest in step 7. After zesting, juice the lemon and keep it ready for step 4.
Step 2
In a large bowl, cream the butter and sugar by mixing at a medium speed for about 2-3 minutes.
Step 3
Add the eggs, one at a time, until they are well blended. Add the egg yolks, one at a time, until they are well blended.
Step 4
Mix in the lemon juice, at a low speed.
Step 5
Transfer the mixture to a medium sized saucepan. The mixture will appear curdled but this will disappear while you are cooking. Over a low heat, stir the lemon curd until the curdled look disappears and the sugar has dissolved.
Step 6
Increase the heat to medium, and stir continuously with a wooded spoon until the mixture has thickened enough to stick to the back of the spoon. This will take about 15-20 minutes.
Step 7
Remove the lemon curd from the heat, and add the lemon zest. Stir quickly, then pour the lemon curd into small jars. Cover the curd with plastic wrap, making sure the wrap touches the curd to prevent a skin forming on the top of the curd.
Step 8
Refrigerate the curd until it has set, about 3-4 hours.