Lemon Curd

I used some of the lemon from the misfits box in my macarons, and didn’t want it to go to waste. And I had the yolks left over from the eggs, so I decided to make lemon curd.

Lemon Curd

  • ⅓ cup sugar
  • ⅓ cup lemon juice
  • Zest from the lemons
  • 2 eggs (or two yolks and an egg for a richer curd)
  • ¼ cup butter (room temperature)

Beat the eggs lightly. In a small saucepan, add sugar and mix. Add lemon juice and zest. On low, heat up the mixture while whisking. Heat for eight minutes. Remove from heat. Whisk in butter. Let cool and then keep in refrigerator for up to a week.

Makes about a cup-ish.

Looking nice and yellow.

I used farm eggs, so it ended up really bright yellow. I didn’t quite have the ⅓ cup of lime, so I topped up with a bit of lemon, and you really can’t tell.


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