Serve immediately or chilled. Curd will thicken a little more as it cools. I HIGHLY recommend using a candy thermometer as you make this. It will take the guess work out of deciding when to stop stirring. The curd will begin to thicken around 160 degrees and is finished around 170 degrees.
The hardest part about the whole process is whisking the curd for a solid 10 minutes. My daughter and I took turns, which helped some. If you stop whisking, you risk the chance of your eggs scrambling and won’t have a silky smooth texture.
This recipe is delicious served by itself with a dollop of whipped cream, or used in your favorite trifle, pie, cupcake, and tart recipes!
Total Time: 20 mins
Servings: 6-8
INGREDIENTS
- 1 stick salted butter, room temp.
- 1.5 cups sugar
- 1/2 cup lemon juice
- 2 Tbsp lemon zest
- 2 Tbsp Lavender Lemonade Sugar
- 4 eggs
PREPARATION
1) Cream butter with electric mixer in a large bowl.2) In either a blender or food processor, combine lemon zest and sugar until well incorporated.
3) Pour sugar mixture into butter and beat until combined.
4) Beat in eggs one at a time. Add lemon juice, combine.
5) Pour contents into a medium saucepan. Whisk CONSTANTLY on low for 10 minutes, or until temperature reaches about 170 degrees. (curd will start to thicken around 160f.)
6) Remove from heat. Store in a covered dish and refrigerate up to a week. Can be served immediately or chilled.
