Lemon curd 🍋

Ingredients

• 2 Large Eggs (room temperature)
• 2 Egg Yolks (room temperature)
• 1 cup Granulated Sugar (fine granulated)
• 1/2 cup Unsalted Butter (cut into small cubes, softened)
• 2 tablespoons Lemon Zest (zest of 2 lemons, fine grated)
• 1/4 cup Lemon Juice (freshly squeezed from 2 lemons)

Instructions

1. Combine Eggs, Yolks, and Sugar

   In a mixing bowl, whisk together the 2 whole eggs, 2 egg yolks, and 1 cup of granulated sugar until the mixture is pale and slightly thickened.

   Time: PT5M

2. Add Butter, Lemon Zest, and Juice

   Add the cubed butter, 2 tbsp lemon zest, and 1/4 cup fresh lemon juice to the egg‑sugar mixture. Stir gently to combine.

   Time: PT2M

3. Cook the Curd

   Transfer the mixture to a small saucepan. Cook over medium‑low heat, stirring constantly with a whisk, until the butter fully melts, the curd becomes glossy, and it thickens enough to coat the back of a spoon (about 8‑10 minutes).

   Time: PT15M

   Temperature: Medium‑Low

4. Strain and Cool

   Remove the saucepan from heat. Pass the curd through a fine mesh sieve into a clean bowl to remove any zest fibers or cooked egg bits. Let it cool to room temperature, then spoon into sterilized jars.

   Time: PT5M

Nutrition Facts

Calories

50

Protein

0.5 g

Carbohydrates

7 g

Fat

2 g

Fiber

0 g