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10M Total Time
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20M Prep Time
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6 Ingredients
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Yield: 12 Servings
Ingredients and Directions
Directions
Place eggs, sugar, salt, lemon juice and lemon zest in a saucepan. Whisk until combined, then place over low heat.
Stir constantly, until mixture thickens, about 4-6 minutes. On very low heat, add butter and stir until smooth. Strain lemon curd into a bowl and cover with plastic wrap. Allow to cool about 10 minutes, then refrigerate overnight.
Serve and refrigerate leftovers up to 3 days.
Ingredients
- 3 large eggs
- ¾ cup granulated sugar
- ¼ tsp salt
- ½ cup fresh lemon juice (about 2 large lemons)
- 2 Tbsp. lemon zest (about 2 large lemons)
- ½ cup butter
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.