Lemon Curd

Prep Time: 10 minutes

Cook Time: 8-10 minutes 

Yield: 2 cups

Ingredients 

6 Large eggs

¾ cup lemon juice (from 3-4 lemons)

½ cup granulated sugar

¼ cup Zeal Creamery Unsalted Butter

3 Tablespoons lemon zest (zest of about 3 lemons)

¼ teaspoon fine sea salt 

Method

  • To a medium heatproof bowl, all ingredients for the curd. Whisk until smooth (butter will be in chunks and that’s ok).

  • Place bowl over a water bath and cook, whisking constantly until the mixture thickens and reads 176°F, 8-10 minutes. 

  • Remove from heat and strain curd through a fine mesh sieve into another bowl.

  • Use an immersion blender to blend the curd (this step is optional, but yields a creamier texture). 

  • Cover surface of the curd with plastic wrap and place in refrigerator until chilled, about 1 hour. 

Notes 

  • Lemon curd can be used in so many ways - Mix it into your yogurt, serve alongside a muffin or scone, fill a tart shell, and use as a topping for your overnight oats or ice-cream! 

Mickayla Wawrousek