Lemon curd is a rich, creamy and perfectly tart preserve. It can be served as a spread for scones or a sauce for dessert. It is an excellent addition to my Tres Leches Cake recipe. Lemon curd can be made days in advance and is easy to prepare.
Servings: 1 3/4 cups
1 cup sugar
3/4 cup fresh squeezed lemon juice
1 Tablespoon lemon zest
2 whole eggs
4 tablespoons butter, cubed
1. In a saucepan whisk together sugar, lemon juice, lemon zest and eggs. Place saucepan over medium-low heat, whisking frequently until the curd thickens and coats the back of a spoon, about 10 minutes.
2. Remove saucepan from heat, and whisk in the cubed butter until well incorporated.
3. Pour lemon curd through a fine mesh sieve to remove any solids.
4. Transfer the warm lemon curd into a heatproof bowl or jar and cover. Refrigerate until chilled and firm, about 2-3 hours.