Homemade Lemon Curd

Southern Living
You'll have about 1/2 cup lemon curd left after making the pie. Serve it alongside the pie, drizzle over fresh fruit, or spread on hot biscuits.


Makes 2 cups


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2 cups sugar
1/2 cup butter, coarsely chopped
2 tablespoons lemon zest
1 cup fresh lemon juice (about 6 lemons)
4 large eggs, lightly beaten


Hands-on: 30 Minutes
Total: 1 Hour, 30 Minutes

1. Stir together first 4 ingredients in a large heavy saucepan over medium heat, and cook, stirring constantly, 3 to 4 minutes or until sugar dissolves and butter melts.

2. Whisk about one-fourth of hot sugar mixture gradually into eggs; add egg mixture to remaining hot sugar mixture, whisking constantly. Cook over medium-low heat, whisking constantly, 15 minutes or until mixture thickens and coats back of a spoon. Remove from heat; cool completely (about 1 hour), stirring occasionally. Store in an airtight container in refrigerator up to 2 weeks.

Created date

July 2011