Lemon Curd

Once you've mastered lemon curd (which is not hard to do at all), there are so many things you can do with it. Use it as a filling for cakes, cupcakes, cookies, and trifles; as a topping for cheesecake or ice cream; to spread on pancakes, crepes, scones, or just plain toast

The first time I made lemon curd, I used this recipe from Joy of Baking and I haven't had reason to look for another.

I will say though that it requires patience because the curd is cooked gently and slowly. It takes at least 10 to 12 minutes before the curd starts to thicken, so don't panic if, five minutes in, your curd hasn't changed in consistency. Don't leave it alone either; you need to constantly whisk it so that no lumps form.

Having said that, the time put in is absolutely worth it when you have a jar of sunshine-yellow silky smooth lemon curd at the end of it.


Note:
Lemon curd keeps well for about one week stored in a clean airtight jar in the refrigerator.

You can also freeze it. I spoon the lemon curd into a Ziploc bag, squeeze the excess air out, and label it with the date it was made. I haven't kept mine frozen for more than two months, but various sources on the Internet tell me it will keep well in the freezer for up to a year.