Homemade Lemon Curd (Lemon Butter)
Lemon curd can be as simple as serving it while standing at the kitchen counter or as decadent as you can imagine in any fancy dessert.
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Servings: 3 cups
Ingredients
- 1½ cups water
- 1 cup sugar
- ¼ cup cornstarch
- ⅛ teaspoon salt
- 6 egg yolks
- 1 tablespoon grated lemon zest (from 1 large lemon)
- ½ cup lemon juice (from 3 large lemons)
- 2 tablespoon butter
Instructions
- In a medium saucepan combine water, sugar, cornstarch and salt. Bring to a simmer over medium heat, whisking constantly.
- When the mixture turns translucent, about 5 minutes, add egg yolks, 2 at a time.
- Whisk in lemon zest, lemon juice and butter.
- Let mixture come back to a simmer then remove from heat. Pour into a bowl and cover warm curd with wax paper to prevent a skin from forming on top while it cools.
- Serve straight up or with fresh berries when you have some.
Notes
Lemon curd will keep in the fridge for 2 weeks but that's never happened at my house.