You would think I would know by now not to post “I made this” food stuff without also posting the recipe. :) Someone asked, so here’s my recipe:
2 egg yolks
2 whole eggs
3 oz (6 tbs) butter, room temperature
1 to 1.5 cups sugar
the juice of 3 lemons (1/2 to 3/4ths cups lemon juice, depending on the size of the lemons; adjust sugar accordingly)
Cream butter & sugar until fluffy. Add eggs & egg yolks & mix again. Slowly add lemon juice. The mixture will look curdled when properly mixed. Don’t worry about that.
Pour mixture into a small sauce pan and heat on low, stirring constantly, until the butter has melted & it looks smooth & satiny. Turn the heat up to medium & cook for 15-20 minutes, stirring constantly, until the mixture has thickened. Don’t let it boil, because it will separate.
An easy way to tell if it’s thickened enough is to dip a wooden spoon in and run your finger down the middle of the back of the spoon. If the liquid seeps back together immediately, it’s not thick enough, but if it leaves a streak that doesn’t fill back in, it is.
Lick your finger. If it makes your ears bleed, add more sugar by the teaspoon (or so), stirring it in until fully melted each time, until you like the taste better.
I generally jar mine by boiling Bell jars and lids and proceeding as I would with jam. I also prefer 6oz jars for lemon curd because I’m the only one who eats it in my house and I don’t usually go through a bigger jar before it goes off, but that may not be an issue for everyone. :)
Unopened jars keep in the cupboard for…quite a while, and opened jars keep for a couple-three weeks in the fridge.
The recipe makes about 2 cups of lemon curd and scales up well, although I wouldn’t more than triple it, probably.