You can certainly buy lemon curd in a jar, but it is so easy to make and the taste of homemade is incomparable. Plus, you can keep some on hand for up to six months by storing it in an airtight container in the freezer. I like lemon curd as a standalone dessert mixed with berries, mixed into yogurt, dollopped into a tart, or as a filling for crêpes.
This recipe is adapted from the Martha Stewart Baking Handbook.
8 egg yolks (reserve the whites for an egg white omelette or meringues)
1/2 cup lemon juice, freshly squeezed
Zest from 2 lemons
1 cup sugar
1/4 teaspoon salt
10 tablespoons butter, unsalted, cold and cubed
1. In a medium saucepan, whisk yolks, juice, zest, and sugar. Turn heat to medium high and stir constantly with a wooden spoon. Keep cooking until the mixture thickens enough to coat the back of the spoon.
2. Remove pan from heat. Stir in salt, then add butter, one cube at a time. Keep stirring until all butter is incorporated. Transfer mixture to a glass storage dish and press plastic wrap onto the surface of the lemon curd to prevent a skin from forming. Refrigerate and serve when cooled and set.