5-Minute, 5-Ingredient Lemon Curd
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.
- 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.
This may be self explanatory, but it is best to zest the lemon first, then juice.
Only zest the coloured rind of the citrus, never the white pith (which is very bitter).
Room-temperature lemons juice more easily than cold ones. Also, give your citrus a good roll with your hands before juicing.
YOU CAN FREEZE LEMON CURD?!? Yes, you can freeze lemon curd, just thaw and eat.