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.
- 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
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.
This should yield 2 small 9 oz jars.
This will last 1 to 2 weeks in the fridge.
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