Homemade Lemon Curd
Creamy, tarty, and the perfect topping for just about any cookie, scone, or biscuit, this curd might just be exactly what you need in your life right now.
  1. In a small saucepan, add an inch or two of water and set on stovetop on high until it boils. Once boiling, reduce heat to low to keep it at a slow simmer. In a double boiler (just a bowl over top the saucepan), whisk together the egg yolks, sugar, zest, and lemon juice until completely blended. Continue to mix for about 10 minutes until thickened. (Make sure to continuously mix to keep the eggs from cooking.) You may need to increase the temperature to thicken the curd.
  2. Remove from heat and whisk in butter until completely incorporated. Pour curd into a glass jar and cover the top with plastic wrap (directly touching the top of the curd to prevent a skin from forming. You can remove the plastic after the curd is cold.) Keep refrigerated for up to about 10 days or freeze for up to 6 months (thaw in fridge overnight before using).