5.0
(8)
Your folders
Your folders
Export 3 ingredients for grocery delivery
Step 1
Combine eggs, sugar, lemon juice, and salt in a medium-sized saucepan. Whisk until well-combined. Transfer to stovetop over low/medium-low heat and add butter and lemon zest.
Step 2
Cook, stirring constantly (do not let the curd boil) until thickened and it coats the back of a spoon (see video below for visual). I also like to use an instant read thermometer to check that the curd reaches 160F (to ensure eggs are cooked all the way through).
Step 3
Remove from heat and pour through a fine mesh strainer into a heat-proof bowl.
Step 4
Cover with plastic wrap touching the surface of the lemon curd to avoid a skin forming. Allow to cool to room temperature for 20-30 minutes then transfer to the refrigerator or divide into serving jars. Chill for several hours then use as desired.
Your folders
sugargeekshow.com
4.6
(10)
20 minutes
Your folders
shugarysweets.com
4.6
(58)
15 minutes
Your folders
eatmycheesecake.com
10 minutes
Your folders
natashaskitchen.com
5.0
(51)
9 minutes
Your folders
greedygourmet.com
5.0
(1)
10 minutes
Your folders
mycakeschool.com
4.5
(181)
Your folders
onesarcasticbaker.com
Your folders
sallysbakingaddiction.com
4.9
(141)
10 minutes
Your folders
foodnetwork.com
4.8
(239)
10 minutes
Your folders
sallysbakingaddiction.com
5.0
(98)
10 minutes
Your folders
preppykitchen.com
5.0
(22)
10 minutes
Your folders
toriavey.com
5.0
(2)
15 minutes
Your folders
taste.com.au
4.5
(43)
13 minutes
Your folders
dimitrasdishes.com
Your folders
kitchenconfidante.com
5.0
(8)
10 minutes
Your folders
taste.com.au
4.9
(266)
10 minutes
Your folders
preppykitchen.com
Your folders
recipes.instantpot.com
5.0
(1)
25 minutes
Your folders
wildwildwhisk.com
5.0
(7)
10 minutes