...and it's pretty sweet, just like mom. We're talking about homemade Lemon Curd. Food Editor Mark Hagen with Taste of Home stopped by Tonia's Kitchen to talk about making it for Mother's Day and more. He says it's so easy to make, not only will you whip up a batch for the holiday, you'll be making it all summer long!
3 large eggs
1 cup sugar
1/2 cup lemon juice (about 2 lemons)
1/4 cup butter cubed
1 Tbsp. grated lemon peel
In a small heavy saucepan over medium heat, whisk eggs, sugar and lemon juice until blended. Add butter and lemon peel; cook, whisking constantly, until mixture is thickened and coats the back of a metal spoon. Transfer to a small bowl; cool 10 minutes. Refrigerate, covered, until cold.
*Test Kitchen tips: • Don’t use aluminum or unlined copper pans or spoons when making curd. They could react with the acid in the lemons, discoloring the curd and leaving a metallic aftertaste. • To know when the curd is ready, coat the back of a spoon and run your finger through it; if it leaves a path, the curd is ready. It will thicken slightly as it cools.
