Lemon Curd

Lemon Curd is a delightfully refreshing treat that is so versatile.

Lemon Curd

• About 8 lemon rinds.
• 1 cup fresh lemon juice (this will take about 2-3 juicy lemons to create)
• 1 cup sugar
• 8 large egg yolks
• 2 tablespoons arrowroot (or 3 if you’d like it to be firmer)
• 3/4 cup salted butter

Using a peeler, peel off about eight slices of lemon rind.

Place lemon rinds, lemon juice, sugar, egg yolks & arrowroot into a saucepan and whisk together well until arrowroot has dissolved. Place saucepan over medium to medium-high heat. Cook while stirring and scraping the bottom of the pan continuously with a flat-bottom wooden utensil. Watch closely so it doesn’t burn. 

Remove from heat when you see it start to thicken. Stir in butter until fully melted.  

Allow the curd to cool and then cover with plastic wrap. Place the plastic wrap directly onto the curd so it doesn’t get a skim on the top. Refrigerate until cold.

Enjoy with scones, in danish, as a cake filling, and oh-so-many ways!