Lemon Curd
Ingredients
- 3 egg yolks
- 1 whole egg
- 2 teaspoons lemon zest
- ¾ cup sugar white granulated
- ⅓ cup lemon juices freshly squeezed
- 60 g butter
Instructions
- Add eggs yolks, whole egg, sugar, lemon zest and lemon juice to your double boiler and whisk together.
- Keep stirring until sugar has dissolved them add butter.
- Continue stirring your lemon curd until it has thickened about 5_10 minutes.
- Pour into sterilize jar
- Your lemon curd will continue to thicken as it cools
Notes
Store your lemon curd in the fridge it will last for about 10 days or for up to 6 months in the freezer.