Ingredients

The following ingredients have 4 Servings
  • 2 C Sugar
  • 6 Large Lemons zested
  • 1 C Unsalted butter softened
  • 8 Large Eggs
  • 2 Large Egg Yolks
  • 1 ½ C Fresh Squeezed Lemon Juice

Instruction

  • Using a medium bowl, beat together the sugar, lemon zest, and butter until combined and creamy
  • Beat in the eggs, one at a time until combined and smooth
  • Beat in the egg yolks one at a time until combined and smooth
  • Beat in the lemon juice until combined
  • Pour the mixture into a large pot over medium to high heat and allow the mixture to simmer
  • Stir constantly for about 10 - 15 minutes or until the mixture starts to thicken to pudding-like
  • Remove and strain through a mesh strainer or cheesecloth
  • Spoon the lemon curd into the jars and allow to cool completely before placing the lids on and placing them into the fridge
  • Enjoy on toast, croissants, or thumbprint cookies!