Perfect Lemon Curd PRINT
I found this recipe a few years ago, but forgot exactly where. This recipe is foolproof…honest!
When I make this, I also whip up a batch of ricotta pancakes. It’s a wonderful change from pancake syrup.
You can use Eureka lemons, but I might suggest that you increase the sugar— taste it! Meyer lemons, are the tastiest because they have a sweeter taste.
Either way, please try this. You’ll never buy lemon curd in the jar again. Trust me.
|¾||cup fresh lemon juice|
|1||Tbs grated lemon zest|
|½||cup unsalted butter, cubed|
In a 2 quart saucepan, combine lemon juice, lemon zest, sugar, eggs, and butter.
Cook over medium-low heat until thick enough to hold marks from whisk, and first bubble appears on surface, about 6 minutes.
Remove from heat.
The curd can be stored in the refrigerator, in a tight-fitting jar, for up to one week.