We’re lucky to have a lemon tree that provides us with delicious lemons every year. Being a gal who hates waste, I juice, zest, and freeze these beauties to last the year. While chocolate is still a priority, now and then I like to shake things up. With a new batch of fresh lemon juice and zest, something lemony it would be.

Flipping through my recipe notebooks, I came across a Lemon Curd recipe that I’d marked as “EXCELLENT”. It’s easy, it’s tangy, and it’s delicious. So, pucker-up everyone, it’s going to be a tangy ride!

NOTE: It’s best to prepare the Lemon Curd the day before using so it can fully set. Minimally, let it set at least 6 hours.

ADDITIONAL NOTE: As self-proclaimed Queen Of Freeze, I would be remiss in my duties if I didn’t mention Lemon Curd can be frozen. So, if you have leftover, freeze it for future use.

LEMON CURD – Makes 1 1/3 cup (600 ml)

• 230g (1 cup) lemon juice
• 8g (2 T) lemon zest, packed
• 113g (1/2 cup) butter
• 6 whole eggs
• 298g (1.5 cups) granulated (caster) sugar
• 60g (6 T) all-purpose (plain) flour

Into a small bowl, combine the lemon juice and lemon zest. Set aside to leech the flavor from the zest. You can do this ahead of time.

Into the top of a double boiler, beat the eggs well. MAKE SURE YOU HAVE WATER IN THE BOTTOM CONTAINER, NOT TOUCHING THE TOP CONTAINER – YOU DON’T WANT DIRECT HEAT ON THE CURD AS IT COOKS.

Into a bowl put the flour. Slowly stir the lemon juice/zest into the flour, smashing lumps as you go.

Into the double boiler containing the beaten eggs, stir in the sugar, flour/lemon mixture, and melted butter.

Over medium/high heat, bring water in the bottom double boiler pan to a low boil. Stirring often, mix the curd until it thickens – about 20 minutes. The temperature should be about 180°F (82°C).

Pour curd through a large-ish holed sieve into a clean bowl. (The mesh strainers sold now make it difficult to get creme patisseries and curds throught.) Don’t forget to scrape the bottom of the sieve to get every bit! Cover and chill at least 6 hours – preferably overnight.

This is what would have been in your curd if you hadn’t strained it out. Yuck!!! Discard it.

Use the curd straight out of the fridge if you want a thicker curd (see photo below).

If you want the curd slightly thinner, let it sit out of the fridge for half an hour or so.