HOW TO MAKE LEMON CURD (STEP-BY-STEP INSTRUCTIONS)
Homemade lemon curd is sweet and tangy, creamy and buttery, and ready to eat in under 30 minutes.
Why This Recipe Works
Using egg yolks
instead of the whole egg enables the mixture to thicken without getting pieces of cooked egg whites in your lemon curd.
Fresh squeezed lemon juice
Get The Full Ingredients
Beat the egg yolks in bowl.
Heat lemon juice, sugar and lemon zest in a saucepan over medium-low until warm.
Pour ¼ of the lemon juice mixture into the egg yolks and
whisk to temper the eggs
. Add another quarter of the lemon mixture to the egg yolks and whisk.
Combine the remaining lemon mixture and yolks in a saucepan and heat over medium-low heat.
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