Lemon Curd

8

Lemon Curd

Yield : 8 oz

INGREDIENTS:

3 large egg yolks,

Zest of 1/2 lemon

1/4 cup fresh lemon juice

6 tbs sugar

4 tbs unsalted butter, cold, cut into pieces

DIRECTIONS:

  1. Combine yolks, lemon zest, lemon juice, and sugar in a small saucepan. Whisk to combine.
  2. Over medium heat, stir constantly with a wooden spoon.
  3. Cook until mixture is thick enough to coat back of wooden spoon, about 7 minutes.
  4. Remove saucepan from heat. Add butter, a few pieces at a time, stirring until consistency is smooth.
  5. Transfer mixture to serving container. Let cool. Refrigerate for about an hour or until chilled.

 

source: scatteredthoughtsofacraftymom

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