English Lemon Curd

English Lemon Curd
  • 1 1/2 cups freshly squeezed lemon juice
  • 6 eggs, beaten
  • 1 cup unsalted butter, softened
  • 1 cup white sugar
  • 1/4 cup freshly grated lemon zest


  1. Combine lemon juice, eggs, butter, sugar, and lemon zest in a 2-quart saucepan; cook over medium-low heat, stirring constantly, until curd is thick and just beginning to boil, about 8 minutes.
  2. Remove curd from heat and cool to room temperature, stirring occasionally to keep the surface soft, about 30 minutes. Pour curd into clean jars, seal, and store in the refrigerator.

04/03/2018
English Lemon Curd, recipe PT15M PT1H 5 455 calories

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