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Lemon Curd
20 Mins
1.5 Cups
Diet Restriction
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Secret Ingredients
  • 1/2 cup unsalted butter
  • 1/4 cup granulated sugar
  • 1/2 cup lemon juice, freshly squeezed
  • 3 tablespoons lemon zest, finely grated
  • 1 pinch salt
  • 6 large egg yolks
  1. In a heavy medium saucepan, over medium-low heat, melt butter.
  2. Remove pan from heat & add sugar, lemon juice, zest & salt, whisking to blend. Finally, whisk in yolks until smooth.
  3. Cook the mixture, whisking constantly, until it thickens & leaves a path on the back of a wooden spoon when a finger is drawn across it ~ DO NOT ALLOW THE MIXTURE TO BOIL.
  4. Immediately pour the lemon curd through a strainer into a bowl, then let it cool to room temperature, whisking occasionally.
  5. Cover & refrigerate until ready to serve ~ It will keep in the frig for a month & in the freezer for about three times that long!
  6. Serve it with satisfaction on toast or scones, in tarts or as a topping for fresh fruit, gingerbread, pound cake, cheesecake or . . . !
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