Lemon Curd
This bright, citrusy spread is incredibly easy to make, and can be used as a filling for cakes and tarts, or as a topping on pancakes, waffles, scones, ice cream or just about anything else you can think of!
Total Time20 minutes mins
- 1/2 cup fresh lemon juice
- 2 tsp finely grated lemon zest
- 1/2 cup sugar
- 3 large eggs
- 6 tbsp unsalted butter (cut into small chunks)
Whisk the lemon juice, lemon zest, sugar and eggs together in a heavy bottom saucepan.
Add the butter, and cook over medium-low heat, whisking continuously, until the curd thickens enough to hold the marks of the whisk. (Curd should thicken at about 170°F.)
Transfer to a container and chill in the fridge until cold.
Recipe Source: Epicurious
Lemon curd can be kept chilled for up to 1 week.