Lemon Curd

Lemon curd makes me just so happy! It is a bright, flavorful, tangy, sweet, versatile "sauce". It captures the essential oils of lemons into a delightful custard-like form. Add it to cakes, buttercream, lemon bars, scones, breads, muffins, pancakes and more. The list is truly endless. Make this recipe and let your cooking imagination run wild!

TIME

DIFFICULTY

SHARE IT

20 minutes

1 out of 5

RECIPE

1. In a small sauce pan, combine all of the ingredients.

2. Place over low-medium heat and whisk constantly until mixture becomes thickened, about 6-12 minutes.

Tip: You know the lemon curd is done when the whisking leaves indentation marks in the curd. The lemon curd will continue to thicken as it cools. Make sure to NOT cook this on high heat since the eggs will just cook and/or burn.

3. To store, place in glass bowl and let the curd come to room temperature. Cover tightly with plastic wrap such that the wrap directly touches the curd and prevents any surface of the curd from being exposed to the air. Store in the refrigerator for up to a week.

INGREDIENTS

1 cup lemon juice

1/4 cup lemon zest

1 cup sugar

3 eggs

Pinch of salt