The Pioneer Woman Tasty Kitchen
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Easy Lemon Curd

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Level: Easy

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Description

Easy and tangy lemon curd, which can be pre-made and stored in the fridge for up to 1 week. Great for cakes, pies, pastry, tarts, cookies and fresh fruits.

Ingredients

  • 3 whole Large Eggs, Room Temperature
  • ¾ cups White Sugar
  • ⅓ cups Fresh Lemon Juice – Use Fresh Lemons
  • 4 Tablespoons White Butter - Unsalted
  • 1 Tablespoon Lemon Zest

Preparation

In a stainless steel bowl, lightly whisk together the eggs, sugar and lemon juice.

Heat a deep pan with ¾ water on high heat. Place the stainless steel bowl with egg mixture on top. Make sure the water below the steel bowl doesn’t touch it, we are just going to use the steam from the water to make the curd. Be careful as excess steam and heat can scramble the mixture!

Stir the egg mixture contantly for 1 minute, then reduce the heat and keep stirring to prevent curdling, until the mixture becomes thick like custard. This usually takes 10-15 minutes.

Remove from heat. Add butter and lemon zest and let cool. nOnce cooled, it will thicken more.

You can store this in a clean jar for up to 1 week in the fridge or use immediately.

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