Lemon Curd Recipe

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A thick, sweet-tart sauce that can be used in various recipes or alone as a jam-like spread.
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Servings: Makes about 1 1/2 cups
  • 3 large eggs
  • 3/4 cup white granulated sugar
  • 2/3 cup fresh lemon juice (do not use bottled juice)
  • 1 tablespoon lemon zest, finely grated
  • 3 tablespoons butter, cut into small pieces
Container: Medium sauce pan
15 mins
15 mins
2 hrs
  • In a medium sauce pan, combine eggs, sugar, fresh lemon juice and finely grated lemon zest. Whisk constantly while cooking over medium heat until the mixture comes to a boil; then turn heat to low and continue whisking.  Cook an additional 7-10 minutes.
  • Remove from heat, whisk in the butter and immediately pour sauce through a fine strainer or sieve to remove any lumps.
  • Cover and chill in the refrigerater for at least 2 hours. The curd will continue to thicken as it cools. Use as a filling for a dessert, or a sauce over a dessert, or a spread like a jam.
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