There is nothing more refreshing on a hot summer day than a delicious cold homemade lemon curd. I have tried this Blueberry Ice Cream with the Lactose Free Lemon Curd. A wonderful combination. Divide the recipe by three if you just want your owe special treat for the day.
The recipe makes about one quart and total prep and cook time is about 25 minutes.
3 lemons, zested
3/4 cup freshly squeezed lemon juice
1/4 cup white sugar
Pinch of salt
3/4 cup Butter
In a saucepan, add lemon zest, lemon juice, white sugar, eggs and salt. Mix well.
Place saucepan on burner and turn to medium heat.
Stir continually for 15 minutes to prevent egg from curdling it will begin to thicken between 10 and 15 minutes.
After 15 minutes, remove from heat, add butter, 2 tablespoons at a time, whisking until melted and mixed in.
Pour through a fine mesh strainer. This will remove the zest and any partially cooked egg.
Chill for 3 hours or overnight. Curd will continue to thicken as it cools
Curd can be kept refrigerated for up to 2 weeks in either a quart jar or a sealed container