Tuesday, October 13, 2020

Lemon Curd

  3 large eggs

 3/4 cup granulated sugar

 Pinch of salt

 1/2 cup fresh lemon juice

 Zest of 1 large lemon

 4 tablespoons unsalted butter — diced

Place eggs, sugar, salt, juice, and zest in a medium saucepan. Do not put it over the heat yet. Whisk the ingredients together until smooth.

Place over low heat. Stir constantly with a wooden spoon until the mixture thickens, about 4-5 minutes. Turn all the way to low and add the butter. Stir until smooth.

Remove from heat and pour into a jar. Makes just shy of 2 cups or 16 servings.

Source: Crazy for Crust

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