Description
This easy homemade lemon curd makes a great topping for muffins, scones, croissants, and yogurt or it can be used as a delicious filling for cakes and other desserts. While perfect for springtime, this recipe is delicious all year round and is freezer-friendly!
Ingredients
- 3 Egg Yolks
- 1 whole Egg
- ½ cups Sugar
- 1 Lemon, Zest And Juice
- 3 Tablespoons Butter
Preparation
Mix or whisk egg yolk, egg, and sugar in heavy-bottomed saucepan until light and pale. Add lemon juice and zest. Stirring constantly, cook over medium heat until thick and bubbling, about 5–7 minutes. It should be thick enough to coat the back of a spoon.
Remove from heat and stir in butter 1 tablespoon at a time. While still warm, strain through a mesh sieve. Let cool, then cover and refrigerate until ready to use.
This lasts up to a week in the fridge or up to 6 months in the freezer.
