5-Minute, 5-Ingredient Lemon Curd
Christine Tizzard
We all know that everything is better with butter, but everything is also lovelier with lemon! Thankfully there is plenty of both in my 5-Minute, 5-Ingredient Lemon Curd.
Prep Time 5 mins
Cook Time 5 mins
Course Dessert, Sweet Sauces
- 3 large eggs
- 1/2 cup honey or sugar
- 1 Tbsp lemon zest
- 1/2 cup fresh lemon juice
- Pinch sea salt
- 6 Tbsp unsalted butter cut into cubes
In a medium-sized saucepot, whisk together the eggs, honey, lemon juice and salt. Place over medium heat and stir with a heatproof spatula, wooden spoon or whisk until the mixture starts steaming and thickens enough to coat the back of a spoon. Turn off the heat, whisk in lemon zest and butter cubes until melted, about a minute. Transfer curd into a bowl to cool. You can place a reusable silicon mat/topper, cut parchment or a layer of plastic wrap on the surface of the curd as it cools to help prevent a skin from forming. Serve warm or cold. Curd will thicken as it chills. Curd lasts up to 1 week in the fridge.
LEMON TIPS
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This may be self explanatory, but it is best to zest the lemon first, then juice.
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Only zest the coloured rind of the citrus, never the white pith (which is very bitter).
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Room-temperature lemons juice more easily than cold ones. Also, give your citrus a good roll with your hands before juicing.
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YOU CAN FREEZE LEMON CURD?!? Yes, you can freeze lemon curd, just thaw and eat.
Keyword apple butter, citrus, dessert, egg recipes,, egg yolks, lemon, lemon curd, lemons