How to Make Lemon Curd
Nothing beats the aroma and goodness of fresh Lemon Curd!
For 4 Batch(es)
For the Curd:
- 1 cup fresh lemon juice
- 2 lemons, zest only
- 1 cup sugar
- 7 large eggs
- 3 egg yolks
- 3/4 cup butter, cubed
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- In a bowl, whisk the whole eggs and egg yolks together and set aside.
- In a heavy bottomed sauce pan combine the sugar, zest, juice and egg mixture together and whisk on a medium low heat until mixture thickens and can coat the back of a spoon. About 15 minutes.
- Stir in butter and then remove from heat when it's melted.
- Strain and let cool before using. Keep refrigerated.
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