Easy Lemon Curd

1. 1

   Mix or whisk egg yolk, egg, and sugar in heavy-bottomed saucepan until light and pale. Add lemon juice and zest. Stirring constantly, cook over medium heat until thick and bubbling, about 5-7 minutes. It should be thick enough to coat the back of a spoon.

2. 2

   Remove from heat and stir in butter 1 tablespoon at a time. While still warm, strain through a mesh sieve. Let cool, then cover and refrigerate until ready to use.

3. 3

   This lasts up to a week in the fridge or up to 6 months in the freezer.

* Per serving · 4 servings · Values may vary.

No additional tips available.