Lemon Curd

This is a follow up post to my Macaron post about what I did with my left over yolks. 

I made lemon curd. Duh.

I love lemon curd. It's a great tart filling, toast or scone topper! Again, this is something I hadn't made before so BACK TO PINTEREST I GO! I think it's a sickness I have with Pinterest... But I really ONLY sorta just use it for recipes. And that's okay, right? Right?! Good.

Here's what I found from Journey Kitchen.

Lemon Curd

adapted from thelittleteochew and joyofbaking

Ingredients

5 tbsp fresh lemon juice

4 tbsp butter

3/4 cup granulated sugar

2 eggs

2 egg yolks

1 tbsp grated lemon zest

Method

In a steel bowl whisk together all the ingredients except the butter. 

Bring a pot of water to slow simmer and put the steel bowl on it whisking all the way. (you don't want it to curdle). Of course you need to make sure the size of your pot and the steel bowl is such that it fits right in.

Once the mixture thickens, to coat the back of the spoon, take it off the pot. Add in the slab of butter and whisk well so the butter melts into the mixture. Let cool and transfer to clean jar.  Put cling film on it before closing the lid and refrigerate overnight. It keeps up to a week in a refrigerate.

Now, I'm from the south but I am not a big butter fan, unless I'm baking. Putting that much butter in the lemon curd grossed me out. Next time I will be leaving that out!
I hope you enjoy!

Amour, Le Petit Oiseau XO

*Scone recipe can be found in previous posts titled scones*