Tangy Lemon Curd – So Easy!
Freshly Squeezed Lemon Juice
Get Water Simmering for the double boiler while you collect your ingredients.
In a heavy saucepan, combine the lemon juice, sugar and egg yolks.
Whisk to thoroughly combine and place over the double boiler.
Whisk constantly while heating to a simmer. The curd should start to thicken.
Once the curd has started to simmer and has thickened, remove from the heat.
Whisk in each of the tablespoons of butter until completely incorporated.
Whisk in the salt and vanilla.
Strain into a container and place plastic wrap directly on top of the curd so that a skin doesn’t form.
Cool to room temperature and then place in the refrigerator until cold.
This is very tangy and works absolutely best as a thin coating in between cake layers.
If using for cupcake filling, I recommend a sweeter recipe to offset the tartness of the curd.