Lemon Curd

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Lemon Curd

Lemon Curd

Lemon Curd


1/2 cup unsalted butter

1 1/4 cups granulated sugar

3 eggs

1 egg yolk

1 cup fresh lemon juice

lemon zest from 3 lemons


Melt butter in microwave, set aside to cool slightly.

Whisk together sugar and eggs in a medium-sized microwave-safe bowl.

Whisk in lemon juice and zest.

Finally whisk in the butter.

Microwave on 50% power for one minute. Stir.

Continue microwaving in one minute intervals, stirring after each interval until the mixture is thick enough to coat the back of a spoon. (The curd will thicken as it cools.)

Strain curd through a fine-mesh sieve to remove zest.

Pour curd into sterile jars and store for up to three weeks in the refrigerator.


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