Lemon Curd


3 eggs

1/3 cup sugar

1/2 cup lemon juice

Zest of 2 lemons*

pinch of salt

6 T butter  cold and diced


Whisk eggs, sugar, lemon zest, and salt in heavy saucepan until light in color. Place over medium heat and add lemon juice and butter. Stir constantly with spatula until thick and begins to bubble. Pull from heat and pour into bowl. Cover it with plastic wrap and refrigerate for couple hours. Ready to serve. Layer curd and fresh raspberries in clear serving container for a beautiful and delicious  dessert. Also goes well with Pepperidge Farms gingerman cookies.

*I use microplane to zest and never strain the curd.

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