Simple Four-Ingredient Lemon Curd
The best topping for scones, crepes, angel food cake. The best filling for tarts, cookies, cupcakes. My recipe is so simple, with only four ingredients and whipped up in fifteen minutes. Now you can always have this tart taste of summer on hand!
Ingredients
- 3 Lemons zest and juice
- 3 Eggs
- ¾ Cup White Sugar
- ¼ Cup Salted Butter
Instructions
- Before you begin, choose a light, heatproof mixing bowl that will fit over a pot of boiling water without touching the bottom.
- Zest and juice the three lemons.
- Combine the lemon juice, lemon zest, sugar, and eggs in a medium sized, heatproof mixing bowl. Whisk well to combine. Meanwhile, fill a pot with an inch or two of water and bring it to a boil over high heat.
- Reduce the heat of the pot to medium. Set the bowl with the lemon juice, zest, sugar and eggs over the boiling water, making sure it does not touch the bottom of the pot.
- Whisk the mixture continuously until it has thickened enough to coat the back of a spoon. Approximately five minutes. Remove the bowl from the heat.
- Add the butter to the hot mixture and whisk well until the butter has melted.
- Set a strainer over a measuring cup or bowl. Pour the lemon curd through the strainer, using a whisk or spatula to gently push the curd through, leaving any zest, seeds, or cooked egg behind.
- Press plastic wrap directly only the surface of the lemon curd and allow to chill for at least two hours before enjoying.