Homemade Lemon Curd

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Homemade Lemon Curd


Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 1 quart of curd

Ingredients

  • 1 1/4 cup white sugar
  • 5 large eggs
  • 3 lemons, zested
  • 3/4 cup freshly squeezed lemon juice
  • Pinch of salt
  • 3/4 Cup Butter (1 1/2 sticks of butter cut into 1 Tablespoon sections = 12 Tablespoons total)

Instructions

Tip: Zest lemons before juicing. This is MUCH easier to do!
  1. In a saucepan, add lemon zest, lemon juice, white sugar, eggs and salt. Mix well.
  2. Place saucepan on burner and turn to medium heat.
  3. Whisk continually for 15 minutes. This is to prevent egg from curdling. Curd will begin to thicken between 10 and 15 minutes.
  4. After 15 minutes, remove from heat and add butter, 2 tablespoons at a time, whisking until melted and mixed in.
  5. Pour curd through a fine mesh strainer. This will remove the zest and any partially cooked egg.
  6. Chill curd for 3 hours or overnight. Curd will continue to thicken as it cools.

Notes
Curd can be kept refrigerated for up to 2 weeks in either a quart jar or a sealed container.



Note: http://numstheword.com/homemade-lemon-curd/


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