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Lemon Curd

Lemon curd is one of my favorite toppings for muffins, cupcakes, scones, and anything like that. With a cup of tea its even better!


I like to substitute the sugar with monk fruit when I am trying to keep the carbs down.


What is your favorite treat to have a little lemon curd on?



9-10 drops lemon essential oil

1 cup sugar

1 stick unsalted butter, room temperature

4 extra large eggs or 4 eggs and 1 yolk

1/2 cup lemon juice (3-4 Lemons)

1/8 tsp salt


Directions:

Poor sugar and lemon essential oil into a bowl, and mix until well combined. Cream the butter in a separate bowl, and then beat in the lemon sugar mixture. Add the eggs, one at a time; then add the lemon juice and salt. Mix until well combined. Pour mixture into a 2 quart sauce pan, and cook over low heat until thickened, stirring constantly. The lemon curd will thicken at about 170F., or just below simmer. Remove from the heat and cool or refrigerate. Serve with your cinnamon muffins.

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