Lemony tart and just a little sweet. Wonderful on scones or croissants.
English Lemon Curd
Lemony tart and just a little sweet. Wonderful on scones or croissants.
Ingredients
- 1 ½ cups freshly squeezed lemon juice
- 6 eggs beaten
- 1 cup unsalted butter softened
- 1 cup white sugar
- ¼ cup freshly grated lemon zest
Instructions
- Combine lemon juice, eggs, butter, sugar, and lemon zest in a 2-quart saucepan; cook over medium-low heat, stirring constantly, until curd is thick and just beginning to boil, about 8 minutes.
- Remove curd from heat and cool to room temperature, stirring occasionally to keep the surface soft, about 30 minutes. Pour curd into clean jars, seal, and store in the refrigerator.
