Stove-top Lemon Curd
Our quick & easy, foolproof Stove-top Lemon Curd starts as the building block for many spoon-licking desserts.
Yield: Makes 2 cups
- 6 lemons
- 1/2 cup butter, softened
- 2 cups sugar
- 4 eggs
- Step One: Grate zest from lemons to equal 2 Tbsp. Cut lemons in half; squeeze juice into a measuring cup to equal 1 cup.
- Step Two: Beat butter and sugar at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating just until blended after each addition. Gradually add lemon juice to butter mixture, beating at low speed just until blended after each addition; stir in zest. (Mixture will look curdled.) Transfer to a heavy 4-qt. saucepan.
- Step Three: Cook over medium-low heat, whisking constantly, 14 to 16 minutes.
- Step Four: Place heavy-duty plastic wrap directly on warm curd (to prevent a film from forming), and chill 4 hours or until firm. Store in an airtight container in refrigerator up to 2 weeks.
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