Whipped Lemon Curd
This Whipped Lemon Curd will totally replace butter as it is thick, sweet, smooth, and tangy perfect for tarts, cakes or just simply spread over a warm biscuit. Enjoy!
Equipment
- saucepan
- mixing bowl
- whisk
- hand mixer
Ingredients
- 2 eggs
- 1/3 cup sugar
- Zest from one lemon used Meyer Lemon
- 1/3 cup lemon juice
- 6 tbsp butter cubed room temperature
Instructions
- In a bowl rub together sugar and lemon zest until the mixture is moist, grainy and yellow. Whisk in the eggs and the lemon juice.
- Pour the mixture into a saucepan and cook over medium heat stirring consistently until sauce starts to thicken.
- Remove from the heat and strain the curd. Let it cool for 10 minutes.
- Add the cubed butter and use a blender or hand blender to whip the curd until it becomes homogenous and smooth. Pour into a jar and refrigerate for a couple of hours. The lemon curd will have a smooth thick consistency.
- Enjoy!
Video
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