- ½ cup sugar
- zest of 1 lemon
- 3 eggs
- ½ teaspoon salt
- ½ cup fresh lemon juice, about 3 lemons
- ½ cup butter (1 stick), cubed
- ½ teaspoon vanilla
- In a medium-sized saucepan, whisk together sugar, eggs, lemon zest, and salt until light and airy.
- Whisk in lemon juice until well combined, then add cubed butter.
- While continuously whisking, cook mixture over low heat until butter fully melts and bubbles start to form. Allow the mixture to simmer for about 10 seconds then remove from heat. It should be thick enough to coat a spoon at this point.
- Using a fine mesh strainer, strain mixture into a medium-sized bowl and discard the solids. Mix in vanilla and allow mixture to come to room temperature before transferring to an airtight container. Store in the fridge for up to one week.
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While I love pretty much all things lemon flavored, lemon curd sits at the very top of my favorites list. I could (and do) eat the stuff by the spoonful, and it improves just about any baked good you add it to. Its sweet and tangy flavor is balanced perfectly with a creamy texture– absolutely .
While I love pretty much all things lemon flavored, lemon curd sits at the very top of my favorites list. I could (and do) eat the stuff by the spoonful, and it improves just about any baked good you add it to. Its sweet and tangy flavor is balanced perfectly with a creamy texture– absolutely heavenly if you ask me.
Despite my love of lemon curd, it was only recently that I tried my hand at making it at home. Turns out it’s super easy! I’m kicking myself for not trying it sooner, but now that I’ve found a recipe I love there’s no going back to store-bought.
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INGREDIENTS
PREPARATION
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