With a zingy burst of freshness, this LEMON CURD is the last bite of summer that you wouldn’t want to miss. Made with just 7 very simple ingredients, you can put this bright creamy curd on top of any dessert and BAM! An instant summer favorite! The best part about this is that you can enjoy making this recipe yourself with just a few quick, and easy steps!
Keyword lemon bar, Lemon curd, lemon tart
Prep Time 5minutes
Cook Time 30minutes
Total Time 35minutes
Servings 32- 35 tbsps.
large mixing bowl
½ - ¾ cup (120 ml) freshly squeezed lemon juice
3-4lemons, for the juice and the zest
½cup(1 stick) unsalted butter, at room temperature
5large egg yolks, at room temperature
In a medium saucepan, combine lemon juice and zest, sugar, salt and butter
Place saucepan over medium heat, stirring, until sugar is dissolved, and butter melted. Set aside.
In a large mixing bowl, combine eggs and egg yolks until blended. Temper the egg mixture by adding a little of the butter mixture to the eggs. You do not want to cook the eggs.
Return tempered egg mixture to saucepan, and place over low heat. Whisk constantly until mixture thickens to a pudding-like consistency; do not let it boil, or the lemon curd will curdle. Remove from heat and continue to stir to stop the cooking.
Transfer the lemon curd to a bowl. Cover the surface with plastic wrap, and let it cool for at least an hour.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.