Lemon Curd

By stancec44

Will keep up to two weeks in refrigerator.

Ingredients

• 1/2 1/2 1/2 cup salted butter, softened
• 2 2 2 cups granulated sugar
• 4 4 4 large eggs
• 2 2 2 large egg yolks
• 1 1 1 4 lemon zest, plus 1 cup fresh juice (about 4 large lemons)

Details

Servings 3
Adapted from portlandoregonian.or.newsmemory.com

Preparation

Step 1

Beat butter and sugar with an electric mixer on medium speed until blended, about 45 seconds.
Add eggs and egg yolks, 1 at a time, beating just until blended after each addition. Gradually add lemon juice to butter mixture, beating at low speed just until blended. Stir in zest. (Mixture will look curdled.)

Transfer mixture to a heavy 4-quart saucepan and cook, whisking constantly, over medium-low until mixture thickens and coats the back of a spoon, 14 to 16 minutes.

Transfer curd to a bowl and place plastic wrap directly on warm curd (to prevent a film from forming). Chill until firm, about 4 hours.