This tangy and sweet Lemon Curd is quick to whip up the night before serving for the perfect addition to almost any baked good. After preparing, spoon into small, decorative jars and adorn with colorful ribbons to give as gifts. Print or write out a recipe card to go with it, so your gift recipients can make more for themselves!
3 large eggs
¾ cup granulated sugar
¼ tsp. salt
½ cup fresh lemon juice (about 2 large lemons)
2 Tbsp. lemon zest (about 2 large lemons)
¼ cup butter
1.) Place eggs, sugar, salt, lemon juice and lemon zest in a saucepan. Whisk until combined, then place over low heat.
2.) Stir constantly, until mixture thickens, about 4-6 minutes. On very low heat, add butter and stir until smooth. Strain lemon curd into a bowl and cover with plastic wrap. Allow to cool about 10 minutes, then refrigerate overnight.
3.) Serve and refrigerate leftovers up to 3 days.Back to Recipes