Homemade Lemon Curd
A lemony sauce that tastes just like a crustless lemon pie! Great served with pancakes, waffles, biscuits, scones, pound cake and angel food cake
- 2 whole eggs, and 1 egg yolk lightly whisked
- 1 cup granulated sugar
- dash of salt
- ¾ cup lemon juice (about 4 large lemons)
- ½ cup unsalted butter, cubed
- zest of 2 lemons
Zest two lemons and set aside. Juice 4 lemons or enough to make ¾ cup juice. Strain pulp and seeds before measuring.
In a medium heavy bottom saucepan whisk together the eggs, egg yolk, 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!
Calories: 219kcal | Carbohydrates: 27g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 18mg | Potassium: 43mg | Fiber: 1g | Sugar: 26g | Vitamin A: 415IU | Vitamin C: 9mg | Calcium: 11mg | Iron: 1mg