Luscious Lemon Curd

 Luscious Lemon Curd

It's Saturday, and a beautiful one at that! The sun is shining, and there isn't a cloud in the sky. Sounds lovely, right? Unfortunately, it is hot here in the South-too hot out for me. Ever wish you could bottle up a little piece of that sunshine and enjoy it inside where it's cool? Or, you wish you could save it for a cloudy day? Well, you can! Years ago, I was introduced to something so yummy, so bright and delicious. It tasted like sunshine, summertime, and smiles all wrapped up in a little jar. That something was lemon curd. Before tasting this bright delight, I thought to myself “lemon curd. . .curd . . .gross.” It sounds gross, but it's anything but distasteful. If you've tried it, and you like it, I have a simple recipe that you're sure to love.

 

I have tried several recipes for lemon curd that I have seen on Pinterest. This recipe is basically a little bit of them all. I took things I like from each to bring you this yummy treat today.

Lemon. These little guys are super versatile. I love buying foods that are multi-purpose. Most recipes I tried did not include extracts, but I love almond extract so I threw it in and some included honey- that was a last minute addition (sorry, honey, you didn't make it to the photo shoot.)

Also, you may note that I used kosher salt, but regular table salt will work great. 

Getting started, I juiced my lemons for ¼ c. of lemon juice. I didn't strain the juice for pulp because I'll do that later. After juicing the lemons, I set it aside to cream my butter and sugar.

It's a good idea to let the butter set out for awhile and reach room temperature. That way, it's easier to cream. After the butter and sugar are creamed-or mixed until kinda smooth- mix in the remaining ingredients plus honey.

  

Pour that mess into a small sauce pan, turn the burner to low and let it cook. Be sure to keep close by and stir it frequently! While you watch and stir, and watch and stir, cook it for about ten minutes or until it is thick enough to coat the back of a spoon.

It's done!

 If you have some clumps, don't worry! I had a few little clumpies, so I put it through a mesh strain, and tada, you'd never know. Once it's finished cooking, pour it into a sealable container and let it sit open on the counter until it is cooled completely. Once it's cooled, pop it in the fridge or serve it on pretty much anything you like!

This sweet treat is great on toast, ice cream, and it's really good in crepes! I usually sneak a few spoonfuls by itself.  Enjoy this sweet summer treat that's as bright and cheery as sunshine itself!

Happy Eating!

Luscious Lemon Curd

¼ cup Lemon Juice

2 Large Eggs

2 cups Sugar

4 Tbsp. unsalted Butter

1Tbsp. Honey

1/8 tsp. Almond extract

½ tsp. Salt

Cream butter and sugar in a bowl. Add lemon juice and eggs. Mix well. Add Honey and almond extract. Pour into a small sauce pan and place over medium low heat, stirring frequently until thickened and coating the back of a spoon (about 10 min). Strain if there are any clumps. Remove from heat and allow to cool to room temperature. Place in sealed container and store in the refrigerator.