Lemon Curd
Delicious and luscious Lemon Curd
- 1/2 cup lemon juice, fresh
- 1 cup granulated sugar
- 6 large egg yolks
- 1/2 tsp salt
- 1 Tbls lemon zest
- 1/2 cup unsalted butter room temperature
For Lemon Curd:
Whisk lemon juice, sugar, and egg yolks in a saucepan until completely combined over medium heat (10-15 minutes)
Once the mixture coats the back of the spoon, remove from heat and add salt, zest and butter, stirring until incorporated.
Place in a shallow container and place saran wrap on top to prevent film from forming. Place in the fridge until completely cooled. Once cooled, place an air tight lid over top. I make this at least a few hours before I need to use it.