Fool-Proof Perfect Lemon Curd

This recipe is foolproof...honest! 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. NOTE: This recipe uses the whole egg, which makes this an easy way to make lemon curd. I have a different curd recipe, using only yolks, so that I can use the whites to make meringue. Either way, please try this. You'll never buy lemon curd in the jar again. Trust me.

Course Condiment

Cuisine American

Keyword curd, lemon curd

Prep Time 10

Cook Time 15

Total Time 25

Servings tablespoons

Calories 101kcal

Author Debby - www.AFeastfortheEyes.net

Equipment

Mesh Strainer
Sterilized Canning Jars and lids

Ingredients

3/4 cup fresh lemon juice
1 Tbs grated lemon zest
3/4 cup sugar
3 eggs
1/2 cup unsalted butter cubed

Instructions

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.
Strain with a fine mesh sieve, to remove any chunks of egg etc.
The curd can be stored in the refrigerator, in a tight-fitting jar, for up to one week.

Notes

I store this curd in sterilized canning jars, and then sealed with the water method. They can store for several months, this way. Otherwise, keep refrigerated for up to a month.

Nutrition