Lemon Curd
Lemon Curd is delicious dessert spread and filling for cookies, pies, cakes and tarts. A quick and easy recipe made with lemons, eggs, sugar and butter.
Servings: 2 cups
Calories: 52kcal
Ingredients
- 1 tablespoon lemon zest
- 3/4 cup lemon juiced 4- 5 lemons
- 3/4 cup granulated sugar
- 3 large eggs
- 1/2 cup butter cut into cubes
Instructions
- Zest 3- 4 of the lemons to make 1 tablespoon lemon zest.
- Juice the lemons.
- Add eggs to a small bowl and whisk until well beaten.
- In a pan add the lemon juice, eggs, sugar, butter and lemon zest.
- Cook over medium heat, stirring until mixture is well combined and sugar and butter are melted.
- Bring the mixture to a boil. Cook at a low boil, whisking often until thickened, about 6- 8 minutes.
- Remove from heat. If you find tiny specs of egg, you can run it through a fine mesh sieve for a completely smooth curd. This is optional.
- Pour into a jar and cool to room temperature.
- Cover and refrigerate until ready to use, up to 1 month. The lemon curd continue to thicken after refrigerating.
Notes
Storage: Store lemon curd in an airtight container in the refrigerator up to 1 month.
Freeze: Lemon curd freezes well. Place in a freezer safe container and freeze up to 6 months.
Variations: This recipe will work with any citrus fruit, so try it with oranges, Meyer lemons, grapefruit, limes or tangerines.
Nutrition
Serving: 1g | Calories: 52kcal | Carbohydrates: 5g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 25mg | Sodium: 30mg | Sugar: 5g