Lemon Curd

Lemon Curd

  • Preparation 10 min
  • Cooking 5 min
  • Cooling 3 h
  • Makes 375 ml (1 1/2 cups)
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Ingredients

    • 3/4 cup (180 ml) sugar
    • 2 eggs
    • 2 egg yolks
    • Grated zest of 2 lemons
    • 1/2 cup (125 ml) freshly squeezed lemon juice
    • 1/4 cup (60 ml) cold unsalted butter, diced

Preparation

Note from Ricardo

For a thicker curd, stir in an additional 30 to 60 ml (2 tablespoons to ¼ cup) of butter.

Personal Note