Easy Classic Lemon Curd Recipe
Classic Lemon Curd: simultaneously sweet and mouth-puckeringly tart. Eggs, lemon juice, sugar and pure butter combine to silky smooth perfection.
Servings 2
Ingredients
- 6 fresh lemons
- for 1 cup of fresh lemon juice and 2 tablespoons of lemon zest
- 1/2 cup butter softened
- 2 cups sugar
- 4 eggs
Instructions
- Grate enough zest from lemons to get 2 tablespoons.
- Squeeze lemons 'til you get the 1 cup needed.
- Separately, in a microwave proof bowl, beat butter and sugar with an electric mixer 'til blended.
- Beat in eggs, 1 at a time, blending just until incorporated.
- Slowly add lemon juice, beating at low speed until blended.
- Stir in lemon zest.
- (At this point, it will look curdled.)
- Microwave Method:
- Microwave at high for 5 minutes, stirring once every minute.
- Then microwave a little longer, stirring at 30 second intervals, just for 1-2 more minutes.
- Lemon curd will thicken and coat the back of a spoon, and start to mound slightly.
- Cover warm curd with plastic wrap directly on it (to prevent a film from forming).
- Chill a minimum of four hours or 'til firm.
- Refrigerate in airtight container for up to 2 weeks.
- Stove-top Method:
- Cook in a heavy saucepan over medium heat.
- Whisk continuously for 14-16 minutes.
- Lemon curd will thicken and coat the back of a spoon, and start to mound slightly.
- Cover warm curd with plastic wrap directly on it (to prevent a film from forming).
- Chill a minimum of four hours or 'til firm.
- Refrigerate in airtight container for up to 2 weeks.