Every bite is a spoonful of sunshine.
Lemon Curd
Chef Heather DiRocco
1 pint curd
5 minutes
15 minutes
American
Dessert
Use this lemon curd as a filling for fruit tarts or layer cakes, spread it on toast or scones, or eat it straight up with a spoon.
Ingredients
¾ cup fresh lemon juice
¾ cup white sugar
½ cup unsalted butter, cubed
3 large eggs
1 tbsp grated lemon zest
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2-Quart Saucepan
Whisk
Directions
Combine lemon juice, sugar, butter, eggs, and lemon zest in a 2-quart saucepan.
Cook over medium-low heat, whisking constantly, until mixture thickens and bubbles, about 6 minutes.