Lemon Curd

I use these on the dutch baby rather than just the squirt of lemon, but what else can I use it for?

  • Zest of 2 lemons
  • 1/2 c. lemon juice (the 2 lemons gave me enough juice)
  • 3/4 c. sugar
  • 2 large eggs
  • 1/2 c. unsalted butter, cut into 4 pieces
  1. Get the water in a pot or bottom of a double boiler simmering. If using a pot, make sure the bowl you use does not sit in the water.
  2. In top of a double boiler or heatproof bowl, whisk together lemon zest and juice, sugar and eggs. 
  3. Add butter and set over a saucepan of simmering water.
  4. Cook misture, whisking constantly, until thickened, about 20 minutes.
  5. Strain through a sieve into a jar or other airtight container.
  6. Close and chill until ready to use.
The lemon curd in the refrigerator will last up to 2 weeks. 


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