Easy Lemon Curd

1. 1

   In a heavy-bottomed saucepan whisk together lemon juice, zest, sugar and eggs.

2. 2

   Stir in butter and cook over medium-low heat whisking vigorously and continuously until the curd is thick enough to hold a ripple mark when the whisk is lifted from the curd and the first bubbles appear on the surface (this should take about 6-7 minutes).

3. 3

   Transfer to a bowl then cover the curd using plastic wrap spread directly over the curd.

4. 4

   Chill for a minimum of 2 hours before using or up to 1 week.

* Per serving · 4 servings · Values may vary.

No additional tips available.