Lemon Curd

Smell of Rosemary - Lemon Curd - Top

There are so many uses for lemon curd. You can start with spreading it on your toast, or add to your morning bowl of oatmeal, or spread some on pancakes. Lemon curd tastes great when drizzled over fresh berries, especially blueberries.  It can also be added to cakes and cookies. It is nice to have this simple recipe in your collection.

Smell of Rosemary - Lemon Curd - Ingredients

Ingredients

  • 3 large eggs
  • 1 cup of granulated sugar
  • 1/3 cup fresh lemon juice, strained
  • ½ cup of unsalted butter, cubed
  • ½ tablespoon of lemon zest

In a medium-sized heavy bottomed pot, whisk eggs, sugar, and lemon juice until all are combined.

Smell of Rosemary - Lemon Curd - Whisking of Eggs, Sugar and Lemon Juice

Cook on medium-low heat, stirring constantly until mixture thickens, for 5 to 10 minutes. Remove mixture from the heat and right away pour through a fine mesh sieve into a bowl.

Smell of Rosemary - Lemon Curd - Adding Butter and Zest

Add cubed butter and lemon zest, stir until combined.

Smell of Rosemary - Lemon Curd - Stirring in Butter

This lemon curd will stay delicious under refrigeration for 2 weeks.Smell of Rosemary - Lemon Curd - Top

Recipe inspired by ‘Bake From Scratch’ magazine from March/April 2017.

Prep time:  about 10 minutes

Cook time:  about 10 minutes

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