Easy Classic Lemon Curd

• Vegan
• Gluten free
• Paleo

• Produce

  • 6 Lemons, fresh

Found on throughherlookingglass.com

Description

Ingredients

• 6 fresh lemons
• (for 1 cup of fresh lemon juice and 2 tablespoons of lemon zest)
• 1/2 cup butter softened
• 2 cups sugar
• 4 eggs

Directions

• Grate enough zest from lemons to get 2 tablespoons.
• Squeeze lemons til you get the 1 cup needed.
• Separately, in a microwave proof bowl, beat butter and sugar with an electric mixer til blended.
• Beat in eggs, 1 at a time, blending just until incorporated.
• Slowly add lemon juice, beating at low speed until blended.
• Stir in lemon zest.
• (At this point, it will look curdled.)
• Microwave Method:
• Microwave at high for 5 minutes, stirring once every minute.
• Then microwave a little longer, stirring at 30 second intervals, just for 1-2 more minutes.
• Lemon curd will thicken and coat the back of a spoon, and start to mound slightly.
• Cover warm curd with plastic wrap directly on it (to prevent a film from forming).
• Chill a minimum of four hours or til firm.
• Refrigerate in airtight container for up to 2 weeks.
• Stove-top Method:
• Cook in a heavy saucepan over medium heat.
• Whisk continuously for 14-16 minutes.
• Lemon curd will thicken and coat the back of a spoon, and start to mound slightly.
• Cover warm curd with plastic wrap directly on it (to prevent a film from forming).
• Chill a minimum of four hours or til firm.
• Refrigerate in airtight container for up to 2 weeks.