Lemon Curd

By KitchenGnome

Ingredients

• 2 lemons, zested
• 3/4 cup of sugar
• 1/2 stick unsalted butter, room temperature, (4 tbsp)
• 2 large eggs
• 1/4 cup lemon juice (2-3 lemons)
• Pinch of salt

Preparation

Step 1

Combine the zest of 2 lemons and the white sugar together with your fingers until it’s well combined and the sugar is fragrant. Set aside.
Cream the butter with a hand mixer until creamy and smooth. Add the fragrant sugar and blend until well combined. Add the eggs, one at a time and mix thoroughly. Add the lemon juice and salt and blend until well combined.
Pour into a small sauce pan and cook over medium heat, stirring often, until thickened, about 10 minutes at about 170 degrees. Remove from heat and let cool before pouring it into a container. Serve over crepes, pancakes & waffles, toast, or muffins. Store, well sealed, in the refrigerator.

Makes 1 cup