Homemade Lemon Curd

Homemade Lemon Curd

1 T lemon zest

3/4 c fresh squeezed lemon juice (about 4 large

lemons)

3/4 c sugar

3 large eggs

4 large egg yolks

1/2 stick salted butter, roughly chopped

• In a small saucepan, stir together lemon zest, lemon juice, and sugar. Set over medium heat and cook about 5 minutes, or until the sugar has dissolved, stirring frequently.

• Beat eggs and yolks together very well, while sugar is dissolving.

• When liquid on the stove is done, slowly pour about half of it into the bowl with the eggs, whisking constantly to temper the eggs.

• Add remaining liquid to eggs and continue to whisk constantly until mixture has cooled some.

• Return lemon mixture to stovetop. Continue to whisk constantly over medium heat about 5 minutes, or until mixture has thickened significantly.

• Pour the curd through a mesh strainer into clean mixing bowl. There will likely be some cooked egg bits in your curd; this will help strain them out. You can repeat this if necessary.

• Stir chopped butter into the lemon curd until completely melted.

• Sample your hot curd to make sure it’s the flavor and consistency you desire. Should be like a thick, tangy lemon pudding or lemon meringue pie filling.

• Press plastic wrap directly on top of lemon curd to avoid film layer on top. Place inside of gallon bag. Refrigerate at least 2 hours.

• Transfer to a mason jar if not using right away.

  
  

This will last about 2 weeks if not using in a recipe.