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Lemon Curd is great on biscuits, pancakes, pound cake, angel food cake, muffins, or just about anything!
Originally published July 2011
If you’re been reading SRFD for a while you probably know I have a small lemon obsession.
This is an easy recipe that comes together in minutes.
Lemon Curd tastes like a crustless spreadable pie filling!
Since originally posting this luscious Lemon Curd in 2011, it’s become a staple in our house. It comes out perfect every time. Give it a try and you’ll be hooked too!
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- 3 eggs, lightly whisked
- 1 cup granulated sugar
- dash of salt
- 3/4 cup lemon juice (about 4 large lemons)
- 1/2 cup unsalted butter, cubed
- zest of 2 lemons
- Zest two lemons and set aside. Juice 4 lemons or enough to make 3/4 cup juice. Strain pulp and seeds before measuring.
- In a medium heavy bottom saucepan whisk together the eggs, sugar, salt and lemon juice until blended. Add butter and lemon zest. Cook over medium heat stirring constantly with a wooden spoon until the curd is thickened and coats the back of the spoon.
- For a silky smooth texture, blend briefly with an immersion or stick blender.
- Cool for at least 10 minutes then cover and refrigerate until chilled. Serve over cake, muffins, pancakes or waffles!
Recipe and photos updated July 2016