Easy and Fresh Lemon Curd
Cook time
Total time
Recipe type: Sauces, Spreads and Dressings
  • 5 lemons
  • 6 eggs
  • 1 cup granulated sugar
  • 1 stick unsalted butter
  • Pinch of kosher salt
  1. To make the curd, zest and then juice the lemons. Place the zest and juice in a saucepan and heat on medium high until it starts to simmer, about 4 minutes. Whisk the eggs in a bowl and pour half of the hot lemon mixture into eggs, stirring quickly so they don’t scramble (tempering the eggs). Add sugar and butter to the pot and then add egg mixture. Continue to whisk until the curd becomes thick and smooth. Pour the curd through a fine mesh strainer to remove any partially cooked eggs and clumps. Curd will continue to thicken as it cools.
*Curd can be kept refrigerated for up to 2 weeks in either a jar or sealed container.
Recipe by My Fair Hostess at https://rachelkor.com/easy-and-fresh-lemon-curd/