The least fussy Lemon Curd recipe you will ever come across!
Ingredients you’ll need:
- 3 Egg Yolks
- 2 Eggs
- 1 Cup of Sugar
- Zest and Juice of 3 Lemons
- 1/2 cup of Unsalted Butter, softened at room temperature
- Pinch of Salt
This recipe can be easily doubled!
In a medium sized bowl, mix together your butter and sugar, and eggs and yolks, mixing until combined. Add the lemon juice and zest, whisking until combined. At this point, things may “curdle” or “break,” but this is perfectly normal and it will all work out in the end, don’t fret!
Transfer your mixture to a medium sized saucepan over medium-low heat. Stir/whisk this for about ten minutes, making sure to stir constantly. In the beginning your mixture will be very frothy, then the froth will go away and it will be very liquid, and then it will become thick.
You will know your curd is finished when it thickens and gives resistance when stirring, and it coats the back of a wooden spoon.
Pour the curd into a clean bowl and cover with plastic wrap, making sure the plastic touches the surface to prevent a skin from forming.
Allow to cool completely in the refrigerator, about 4 hours. Keep it wrapped in a refrigerator for up to 4 days.