- 3 large eggs, lightly beaten
- 2 cups sugar
- 3/4 cup lemon juice
- 2 teaspoons grated lemon zest
- 1 cup butter, cubed
- In a large heavy saucepan, whisk the eggs, sugar, lemon juice and zest until blended. Add butter; cook over medium heat, whisking constantly, until mixture is thick enough to coat the back of a metal spoon and thermometer reads at least 170°. Do not allow to boil. Remove from heat immediately. Transfer to a small bowl; cool. Press plastic wrap onto surface of curd. Refrigerate until cold.
- Spread on muffins or rolls, or serve over waffles or ice cream. Yield: 3 cups.
Reviews forZesty Lemon Curd
"I am a student at Laney culinary arts and we made one similar and your is great!!"
"Love Lemon Curd on Gingerbread in the Fall"
"How long will this keep in the refrigerator?"
"When we went to England and discovered lemon curd, we didn't think we would be able to replicate it here, But this recipe tastes as good as anything we tasted there! And it's really easy to make. It is GREAT with shortbread cookies -- just like they do in the British Isles."
"I poured over fresh angle food cake with fresh blackberries......amazing l'll make this again and again. Janet. FE. TOH"
"This recipe is AWESOME!! And VERY easy to make :)"