Lemon Curd is tangy, luscious and bursting with flavor! It's so easy and delicious and perfect served with scones, filling tarts or topping cheesecake!
1/2cupfresh lemon juice2-3 lemons, strained to remove seeds and pulp (I like this [juicer])
3tablespoonsunsalted buttercut into small chunks
1 1/2tablespoonslemon zest
Instructions
Whisk together the granulated sugar, eggs, and lemon juice in a stainless steel or heat proof bowl. Place over the top of a pan of simmering water and cook, whisking constantly so the egg doesn't curdle, until the mixture thickens to the consistency of sour cream, about 10 minutes.
Remove from heat and pour the curd through a fine strainer placed over a small bowl.
Add the butter, and stir until completely melted. Stir in the lemon zest. The curd will thicken as it cools.
Once the curd has cooled, place plastic wrap over the surface of the curd to keep a skin from forming, and store in the refrigerator.
Serve chilled. The curd will keep in an air tight container in the refrigerator for up to 1 week.
Notes
Total time above does not include cooling and chilling time.
Substitute lemons with your favorite citrus! Lime, orange, blood orange, grapefruit and meyer lemons are all wonderful options.