Lemon Curd Recipe
Perfect for crepe filling and cakes too!
1/4-1/3 cup of juice & zest from 1 large lemon
1/2 cup of sugar
2 TBSP butter (dairy-free options work too)
2 large eggs gently beaten
If you have an instant read thermometer have it handy.
Add butter, sugar, lemon juice, and lemon zest to a heavy bottomed pot and put on the stove on low heat.
Whisk and stir until the butter is melted and everything is mixed together.
Add eggs and continue to whisk/stir
continue to stir the mixture while on low heat.
The mixture will thicken as it heats up.
When it gets to about 165F is when you will really notice a difference in thickness. At this point stir vigorously for about 2 more minutes and then remove from heat.
Pour into a mug or glass jar (an old jam jar is perfect) and allow to cool at room temp before putting in the fridge.
-The whole process should take around 5 mins.
-At no point should your mixture be bubbling.
-If you cook this too hot/fast you’ll scramble your eggs so take time and keep whisking!
-This will thicken up a lot as it cools.