Ingredients
Scale
INGREDIENTS
- 3 lemons, finely zested
- 3/4 cup freshly squeezed lemon juice
- 1 1/4 cup white sugar
- 5 large eggs (use the eggs that only called for whites from another recipe and then add in the entire egg, white and all, for any additional eggs you may need)
- Pinch of salt
- 3/4 cups of Butter cut into cubes.
Instructions
DIRECTIONS
- Zest lemons.
- Juice lemons to get 3/4 cup lemon juice.
- Add lemon zest, lemon juice, sugar, eggs and salt to sauce pan.
- Turn heat to medium.
- Whisk continually for about 8 minutes until sauce starts to thicken.
- Add in butter, a few cubes at a time, whisking as butter melts.
- Pour curd into sealable container.
- Chill curd for at least 4 hours.
Notes
- Curd can be kept refrigerated for up to one week.
- Use J Dub’s Homemade Lemon Curd in my Lemon Meringue Cheesecake.
- Prep Time: 5 minutes
- Cook Time: 15 minutes (pluse cooling time)
- Category: dessert
- Cuisine: American
Keywords: lemon curd