Homemade Lemon Curd
Smooth, creamy, tangy Homemade Lemon Curd. Easier to make than many recipes and so good that it will have you wanting to use it over and over again!
Servings: 1 cups
- 1/4 cup unsalted butter room temperature
- 1 cup sugar
- 2 tablespoons fresh lemon zest
- 2 large eggs
- pinch salt
- 1/2 cup fresh lemon juice
Use electric mixer with whisk attachment to mix butter, sugar, and lemon zest until lightened and creamy.
Mix in eggs, one a time, until well combined. Scrape down sides as needed.
Mix in salt and lemon juice until well mixed. Note: Mixture will have a curdled appearance.
Pour mixture in a saucepan over low heat. Stir constantly until mixture has thickened to the point that it will coat the back of a spoon (about 10-15 minutes). Note: Do not use a metal saucepan or metal utensils as it can cause the lemon curd to have a metallic taste.
Remove from heat. Optional: If you have clumps in your lemon curd that bother you, you can strain the curd at this point.
Cover and refrigerate. Mixture will thicken as it cools. Wait until lemon curd has cooled before using as a filling.