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.
- 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.
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.
Add cubed butter and lemon zest, stir until combined.
This lemon curd will stay delicious under refrigeration for 2 weeks.
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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