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Lemon Curd

This lemon curd is a bright, tangy treat perfect for spreading on toast, filling tarts, or enjoying by the spoonful. Quick and easy to make, it's a delightful addition to any dessert table.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Lemon Curd
  • 1 cup fresh lemon juice about 4-6 lemons
  • Zest of 2 lemons lemon zest adds aromatic oils
  • 1 cup granulated sugar
  • 4 large eggs
  • 1/2 cup unsalted butter cut into pieces

Equipment

  • Medium Saucepan
  • Whisk
  • Fine-Mesh Sieve
  • Container

Method
 

  1. Step 1: In a medium saucepan, combine the lemon juice, lemon zest, and sugar. Whisk together until well combined.
  2. Step 2: Add the eggs to the mixture and whisk until fully incorporated.
  3. Step 3: Place the saucepan over medium heat and cook the mixture, stirring constantly, until thickened, about 10 minutes.
  4. Step 4: Once thickened, remove the saucepan from the heat and stir in the butter pieces until fully melted and incorporated.
  5. Step 5: Strain the lemon curd through a fine-mesh sieve into a clean container to remove any lumps or zest.
  6. Step 6: Allow the lemon curd to cool to room temperature, then cover and refrigerate until chilled and set.

Notes

Store in an airtight container in the refrigerator for up to two weeks.