Homemade Lemon Curd
A bright and vibrant lemon recipe!
Ingredients
- 3 large lemons for zesting and squeezing
- 1 ½ cups granulated sugar
- ¼ lb unsalted butter room temperature
- 4 ex. large eggs
- ½ cup lemon juice
- ⅛ tsp kosher salt
Instructions
- In a large mixer, whisk together softened butter, sugar, and lemon zest until a sandy texture is reached.
- Add eggs one a time, not adding another egg until each is fully incorporated.
- Pour in lemon juice and continue to mix for 30 seconds.
- Using a nonstick pan, pour in lemon mixture and heat over low heat until thickened. NOTE: The temperature of the mixture should not exceed 170° and stirred constantly to prevent curdling of egg whites. If curdling happens, strain mixture through a fine mesh strainer.
- Lemon curd can be kept in the refrigerator (in an airtight container) for up to 10 days.