Easy Lemon Curd
An Easy Homemade Lemon Curd recipe that's perfect on lemon pies, pancakes or waffles, scones, on top of cakes and cookies.
Servings: 18
Calories: 107kcal
Ingredients
- 1 cup sugar granulated
- 1/2 cup butter unsalted, at room temperature
- 3 egg yolks
- 2 eggs
- 1/4 cup lemon zest
- 3/4 cup lemon juice freshly squeezed, about 4 large lemons
- 1/8 teaspoon salt
Instructions
- In a small saucepan (2 qt), add all the ingredients together and whisk.
- Cook over medium-low heat, whisking constantly until the mixture is thick enough to hold marks from the whisk. Continue cooking for about 5 minutes or until the mixture begins to bubble.
- Remove from heat and set aside to cool, stirring occasionally as it cools. Once cooked, spoon the lemon curd into sterilized jars and seal.
- Refrigerate until ready to use.
Notes
This should yield 2 small 9 oz jars.
This will last 1 to 2 weeks in the fridge.
Nutrition
Serving: 1oz | Calories: 107kcal | Carbohydrates: 12g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 64mg | Sodium: 69mg | Potassium: 22mg | Sugar: 11g | Vitamin A: 225IU | Vitamin C: 5.7mg | Calcium: 11mg | Iron: 0.2mg