HomeMade Lemon Curd
Homemade rich and creamy lemon curd. Very, very easy and quick to prepare and can be prepared several days in advance and stored in the refrigerator. Made with eggs, sugar, lemon zest, lemon juice and butter.
Servings: 2 cups
Calories:
Ingredients
Lemon Curd
- 1 cup lemon juice or about 5-6 lemons, squeezed into juice
- ½ cup unsalted butter melted & cooled slightly
- 1 cup sugar
- 3 large eggs
- 2 or 3 medium lemons zested
Instructions
- Whisk sugar and eggs together in a microwave-safe bowl until smooth. Add in the lemon juice, melted butter, and lemon zest and mix together
- Microwave on high in 1-minute intervals, stirring after each interval, until thick enough to coat the back of a metal spoon.
- Remove the bits of cooked egg if you overcook the mixture a little through a fine sieve to remove them.
- Pour into small sterile jars. Mixture will continue to thicken as it cools.
Notes
- Remove the bits of cooked egg if you overcook the mixture a little through a fine sieve to remove them.
- You can freeze it for at least 3 months.
- Refrigerate up to 2 weeks.