- Prep time
- 5 minutes PT5M
- Cook time
- 8–10 minutes PT10M
- About 1½ cups
Add extra dimension to almost any dessert with homemade lemon curd—the bright flavor and smooth texture are so good you may just want to eat it by the spoonful!
- 3 large eggs
- 1 cup granulated sugar
- 3 lemons, zested and juiced
- ¼ cup unsalted butter, softened
Place a stainless steel bowl over a saucepan of simmering water, and whisk together the eggs, sugar and lemon juice until blended. Continue to cook approximately 10 minutes, stirring constantly, until the mixture becomes thick or a thermometer inserted reads 160°F.
Cut the butter into small cubes and whisk into the mixture until the butter has melted. Add the lemon zest and let cool.
Lemon curd will keep in refrigerator for 3–4 days.