- 3/4 cup lemon juice (about 4 lemons)
- Finely grated peel of 4 lemons
- 4 large eggs, beaten
- 2 cups sugar
- 1/2 cup butter, cubed
- Combine all ingredients in a large saucepan. Bring to a boil over medium heat, stirring constantly. Boil and stir for 2 minutes. Pour into jars; cool.
- Store in refrigerator or freezer. Sauce is good on pound cake, muffins, pancakes and waffles. Yield: 3 cups.
Reviews forEasy Lemon Curd
"really quick! I used it as a dolop in meringue shells- I did not add the zest but is was nice anyway.The texture was a bit thin for me- but I may have wisked the eggs too much. I had not caught the comment that it was more of a sauce, which it is. I was looking for a thicker curd. My remedy was 3-4 tsp corn starch in water added to the mixture and boiled 1 min more. I will use this again, great flavor"
"I have two lemon trees & am olways lloking for recipes...this one was qick & easy & sooo good...I have made it twice & will make it many times more"