Lemon Curd
Ingredients
-
2
large
eggs
-
2
large
egg yolks
-
¾
cup
granulated sugar
-
½
cup
fresh lemon juice
-
1
tablespoon
lemon zest
-
a pinch
salt
-
6
tablespoons
cold unsalted butter, cubed
Instructions
- Whisk together the eggs, egg yolks, sugar, lemon juice and zest, and salt in a small saucepan.
- Cook over low heat, whisking constantly, until the mixture thickens enough to coat the back of a spoon, about 10 minutes.
- Remove from heat and stir in the butter until melted and smooth.
- Transfer to an airtight container or jar, cover, and refrigerate until completely cooled, about 2 hours.
Nutrition Facts (estimated)
Servings
about 2 cups
Calories
250
Total fat
14g
Total carbohydrates
29g
Total protein
3g
Sodium
50mg
Cholesterol
150mg
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