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Learn how to make the perfect lemon curd at home with this easy recipe! With just a few simple ingredients, you'll have a delicious homemade lemon curd that's perfect for topping cakes, filling tarts, or spreading on toast. Say goodbye to store-bought lemon curd and hello to your new go-to recipe! __↓↓↓ GET THE RECIPE ↓↓↓__ Like my content? Support my channel by buying me a cup of tea! Here Are My Most Popular Recipes To Try: How To Make Golden Milk: Ward Off Colds & Flu With TURMERIC Tea: Oven Fried Chicken That Tastes Deep Fried: How To Make Eggplant Taste Like Fried: How To Cook Bacon In A Pan Perfectly: The Best Tuna Melt Sandwich Recipe On Sourdough Bread: Follow Rockin Robin On Social Media: Visit my website: My Free Newsletter: Connect with me on FACEBOOK: TWITTER: Pinterest: Instagram: Amazon Store for Rockin Robin Cooks Kitchen Tools I Like: ▶︎ Tortilla Warmer ▶︎ Lodge cast iron 12 inch pan ▶︎ Global 8 inch Chef Knife ▶︎ Baking Sheet Tray ▶︎ Wooden Spoons ▶︎ Vitamix 5200 ▶︎ Cooling Racks ▶︎Lemon Zester ▶︎Hand Held Lemon juicer, metal ▶︎ Instant Read Thermometer ▶︎ Taco Holders The Best Lemon Curd Recipe Ingredients: 2 Meyer lemons, zested ¾ cup lemon juice 4 egg yolks 2 whole eggs 3 Tbsp. butter, pasture raised, cut into tiny cubes ½ cup plus 2 Tbsp. sugar Directions: 1. Separate the 4 egg yolks from the egg whites and place the yolks in a medium bowl. Save the egg whites for another use, maybe add to your scrambled eggs the next day. Add the 2 whole eggs to the bowl and whisk until well blended. 2. Prep up the butter by cutting into small cubes. 3. Zest 2 of the lemons and then juice the juice until you get ¾ cup of juice (about 4 to 5 lemons depending on size). Place the lemon juice and the zest into a double boiler and place on the stove on medium heat. Stir occasionally. 3. Once the juice is hot, slowly add the sugar to the egg mixture and whisk until all the sugar is mixed in. 4. Temper the eggs by doing the following: slowly pour the hot juice mixture into the eggs while whisking the eggs constantly. Continue to drizzle in the juice while whisking until about a quarter of a cup of juice is left in the pan. Place the pan back onto the double boiler and whisk the egg mixture in the bowl while pouring it back into the double boiler. Continue whisking the egg mixture for about 7 to 10 minutes until the curd gets thick and creamy and will coat the back of a wooden spoon. 5. Turn off the heat and add the butter and stir until it has melted and is mixed in. It will be smooth and creamy. 6. Place in a covered container like a mason jar and enjoy this delicious lemon curd. It will last 1 to 2 weeks in the refrigerator and longer in the freezer. Thanks for watching and sharing! Rockin Robin P.S. Please help me spread the word about my channel. It's as simple as copying and pasting this link into social media: Disclaimer: This video description contains affiliate links. If you click on one and buy something through Amazon, I will receive a small commission at no additional cost to you. This helps support this channel so that I can continue to bring you more content. Thank you very much for your support! ~ Rockin Robin #RockinRobinCooks #lemoncurd
