Lemon Curd

Cool, smooth and creamy lemon curd; perfect for spreading on toast like butter and so
much more!

Lemon Curd

ingredients

• 4 lemons, juice and zest
• 1/2 cup sugar
• 4 large eggs
• 6 tablespoons unsalted butter

directions

1. Heat everything in a bowl over a small sauce pan of water simmering over medium-high heat, whisking continuously until thickened, about 10 minutes.

Note: You can cook the lemon curd directly in a saucepan rather than in a bowl on top of the saucepan with the simmering water but there is more of a chance for the egg to cook and produce little white flecks in the otherwise smooth and creamy curd.
Note: If some of the egg does cook and turn into little white flecks in the curd, you can push the curd through a sieve to remove them!
Note: Let cool and store in the fridge for up to a week.

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