Thick Lemon Curd
This easy, yet delicious lemon curd is sweet, tart, and tangy. It tastes amazing with just about anything. When life gives you lemons, try making some lemon curd!
- ½ cup fresh lemon juice about 3-4 lemons
- 3 tablespoon grated lemon zest
- ⅔ cup caster sugar
- 8 egg yolks
- 6 tablespoon butter
Start by heating up the lemon juice and the lemon zest in a small pot.
While the juice is heating up, whisk the egg yolks and the sugar together in a separate bowl.
When the juice mixture comes to a boil, slowly pour it in the egg yolk mixture a little at a time while whisking vigorously. This will temper your egg yolk mixture.
Return the mixture to the pot, whisk over medium heat until the lemon curd thickens.
Turn off the heat and let the curd rest for 5 minutes, add in the butter and use a hand blender to get that incorporated in.
Pour the lemon curd into a large bowl and cover with saran wrap, making sure that it touches the curd to avoid it creating a film. Place in the fridge to chill for 30 minutes to an hour.
- This recipe will yield 1 & ½ cup!
- This lemon curd can stay covered in the fridge for 1-2 weeks
Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg