Lemon Curd (Stove Top Method)
Plan ahead the prepared lemon curd needs to chill for at least 2 hours or more before using, the curd will keep in the refrigerator for up to 1 week, don’t even bother making this is your using bottled lemon juice the flavor will be reduced
Yield 1-1/2 cups
INGREDIENTS:
1/2 cup fresh lemon juice (do not use bottled)
2 teaspoons finely grated lemon zest
1/2 cup sugar
3 large eggs
6 tablespoons butter
INSTRUCTIONS:—————————————
- In a heavy-bottomed saucepan whisk together lemon juice, zest, sugar and eggs.
- Stir in butter and cook over medium-low heat whisking vigorously and continuously until the curd is thick enough to hold a ripple mark when the whisk is lifted from the curd and the first bubbles appear on the surface (this should take about 6-7 minutes).
- Transfer to a bowl then cover the curd using plastic wrap spread directly over the curd.
- Chill for a minimum of 2 hours before using or up to 1 week.
Related posts:
- Kitten’s Easy Microwave Lemon Curd
Kitten’s Lemon-Lover’s lemon Sour Cream Pie
Extreme Lemon Texas Sheet Cake
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