What looks like pure sunshine and tastes even better?
Lemon Curd is something we love. Although lemon trees don’t grow in groves in Sweden, I still think making our own is something special.
Make your own pot of sunshine, if you follow me below for the recipe.
Currently, it’s accompanying our breakfasts, but, it’s also great to have around for cakes, pastries, meringues, scones, and other baked goods. I really love it with plain yogurt when I’ve craving a something sweet that’s a treat but, not too naughty — with with granola (here) for breakfast! Recipe below.
Lemon Curd Recipe
3/4 C Sugar
Juice and zest from 2 lemons
1/2 C Butter
- Place eggs, sugar and lemon juice in a double boiler (bain-marie)* and bring water to a simmer.
- Mix by hand, over the simmering water, until the mixture becomes thick — about 10 minutes.
- Remove from heat and cut the butter into cubes.
- Whisk the butter into the egg mixture until it melts.
- Add the lemon zest and let cool.
- Pour into a clean, dry jar.This recipe makes approximately 2 cups.
It can be kept in the refrigerator for about 1-2 weeks in the refrigerator.
* A double boiler/bain-marie is perfect for making this recipe but, if you don’t have one, you can improvise by using a heat proof bowl which you stack in a larger pot of simmering water.
Thank you for joining the kids and I today as we shared our favorite Lemon Curd Recipe. As always, I hope that you take away a little inspiration, imagination. If you use this recipe, I would love to see what you do with it. Your opinion in valuable to me. I enjoy reading your mails and when you share willowday projects with me on Instagram and Facebook. I look forward to meeting you again soon.