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Prep Time: 120 Minutes Cook Time: 6 Minutes |
Ready In: 126 Minutes Servings: 4 |
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This is a very easy to make lemon curd, I use this on top of cheesecakes or use as a filling between layer cakes. Plan ahead, the curd needs to chill for a minimum of 2 hours or up to 1 week. Ingredients:
1/2 cup fresh lemon juice |
2 teaspoons finely grated lemon zest |
1/2 cup sugar |
3 large eggs |
6 tablespoons butter |
Directions:
1. In a heavy-bottomed saucepan whisk together lemon juice, zest, sugar and eggs.
2. Stir in butter and cook over medium-low heat whisking vigorously and continuously until the curd is thick enough to hold a ripple mark when the whisk is lifted from the curd and the first bubbles appear on the surface (this should take about 6-7 minutes).
3. Transfer to a bowl then cover the curd using plastic wrap spread directly over the curd.
4. Chill for a minimum of 2 hours before using or up to 1 week.
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