Pink Lemon Curd
This is an easy recipe for lemon curd. Even though I used pink lemons, it can also be made with regular lemons.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ¾ cup granulated sugar
- 6 tbsp butter (room temperature)
- ⅔ cup lemon juice
- 1 tbsp lemon zest
- 3 eggs
Instructions
- 1
In a large mixing bowl, mix together butter and sugar with a hand mixer or stand mixer until the butter is broken down into small pieces.
- 2
Add in eggs one at a time and mix well.
- 3
Lastly, add in the lemon juice and lemon zest and mix.
- 4
Pour the mixture into a sauce pan and heat over low heat.
- 5
Continually mix until the butter melts and you have a smooth mixture. Increase the heat to medium heat and stir continuously for 3-5 minutes to thicken the curd. You can tell the curd is done if you run a finger through the curd on your spoon and the trail your finger created stays fully formed.
- 6
Empty the curd into a jar and put into the fridge for at least 2 hours before serving.