Description
This Lemon Curd is bursting with bright citrus flavor and can be enjoyed as a topping, filling and more!
Ingredients
- 1 cup + 2 TBSP sugar
- 1 TBSO corn starch
- 1 cup fresh lemon juice (about 5 lemons)
- 3 eggs
- 2 TBSP unsalted butter
- 1 tsp grated lemon zest
Instructions
- Add the sugar, salt, and cornstarch to a saucepan
- Whisk in the lemon juice and egg
- Bring to a boil over medium heat, stirring constantly
- Reduce heat, bringing it to a simmer for one minute or until it thickens, continue to stir constantly
- Remove from heat
- Add butter and grated lemon peal
- Gently stir until butter melts
- Spoon into a container fo your choice (I like using mini mason jars)
- Cover and chill for at least 6 hours
Notes
Can be stored in refrigerator up to 1 month or freeze.