We LOVE lemon curd and I love that I can make it with just egg yolks. Our gingerbread house "glue" uses a ton of egg whites so this is the natural companion recipe. Plus, it's super quick and easy.
Lemon Curd
makes about 2 cups
1 cup sugar
8 egg yolks
2/3 cup lemon juice
1 1/14 sticks butter
zest of 2 lemons (optional)
In a medium saucepan, mix sugar and yolks off heat. Add in lemon juice and turn heat on to medium. Add in butter (cutting it into bits) and zest, if using.
Stir constantly as butter melts (about 5 minutes). Once butter has melted, look for little bubbles around the edge of the pan (a sign that it is about to simmer). Immediately remove from heat (we dont want it to simmer). Press through a sieve into a bowl. Chill in fridge (after tasting with a spoon, of course!).
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