Lemon Curd
A fantastic addition to any tea tray.
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Equipment List
- Heavy bottom saucepan
- Whisk
- Fine mesh metal strainer
- Citrus juicer
- Zester
- Spatula
- 2 cup measuring cup
Ingredients
- 4 eggs- divided (2 whole, 2 yolks)
- 1/3 c sugar
- 3 lemons- zested plus 1/2 c lemon juice
- 5 Tbsp butter- unsalted, skip salt for salted
- 1/4 tsp salt
Preparation Instructions
- Lay out ingredients.
- Seperate yolk and white of 2 eggs. Add yolks directly to saucepan. Use egg whites for other recipes.
- Add sugar and 2 whole eggs to saucepan.
- Whisk together vigorously.
- Zest lemons directly into saucepan.
- Juice lemons making sure there is 1/2 cup of juice.
- Strain lemon juice into saucepan to make sure all seeds are caught.
Cooking Instructions
- Stir ingredients
- Stir ingredients
- Stir ingredients
- Add 5 Tbsp butter to pan
- Stir ingredients
- Stir ingredients
- Add 1/4 tsp salt to pan
- Stir ingredients
- Remove from heat.
Finishing Instructions
- Strain lemon curd back into measuring cup to catch lemon zest. This step is optional.
- Pour lemon curd into airtight container and store in fridge for up to 10 days.
Reviews
Tracy C, Cooksy Creator
Can’t believe how easy this was to make. So yummy!
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