Lemon Curd (you want to make this NOW)

I had a particularly stressful week, and one of the ways I relax is excessive baking. Putting ingredients together and ending up with something delicious is so satisfying, plus you get to eat the result which helps a ton.

Last night I made cupcakes filled with lemon curd, the most miraculous substance in the world. You probably have the ingredients for it in your kitchen right now, and I promise that if you make it, your head will explode (in a good way). Here is what you need:

Zest of 1 lemon
6 tablespoons of unsalted butter, cut into small pieces
3 eggs
1/2 cup lemon juice (about 2 lemon’s worth)
1/3 cup sugar

And here is what you do:

Step 1 – Combine eggs, lemon zest and sugar in a medium saucepan and whisk until combined and light yellow.
Step 2 – Add lemon juice and butter. Cook over medium heat and whisk constantly.
Step 3 – As butter melts, the mixture will begin to thicken. Keep stirring. Once butter is completely melted and the sauce has thickened, remove from heat.
Step 4 – Strain mixture through a mesh sieve and refrigerate for up to 1 week.

I use lemon curd to fill cupcakes or between layers of cake. It is also delicious on a spoon, eaten while standing in front of your open refrigerator in your pajamas on a Friday night.

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