Perfect Lemon Curd

• Vegetarian
• Gluten free

• Produce

  • 1 tsp Lemon, zest

• Refrigerated

  • 2 Egg yolks
  • 2 Eggs, large

• Condiments

  • 2/3 cup Lemon juice, freshly squeezed

• Baking & Spices

  • 1 cup White sugar

• Dairy

  • 3 oz Butter, unsalted

Found on homemadeandyummy.com

Description

Directions

• Juice and zest lemons.
• Separate yolks, and place whole eggs and yolks into a bowl.
• Using a mixer of your choice, beat sugar and butter till fluffy (2-3 minutes).
• Add eggs (slowly) and beat for an additional 1-2 minutes.
• Mix in lemon juice until combined.
• Pour into heavy bottomed saucepan and cook over low heat until mixture is smooth.
• At this point increase heat to medium and cook until thickened (about 15 minutes).
• DO NOT boil, and stir constantly while cooking.
• Once you can leave a path along the back of the spoon, the mixture is done.
• Remove from heat and stir in zest.
• Place in a bowl and cover with plastic wrap.
• Be sure the wrap is touching the surface of the curd to avoid skinning while cooling.
• When cool, place in a sealed container until ready to use.
• It will keep for 1-2 weeks in the fridge.
• You can also freeze for later use.