Lemon curd is a little cup of fresh, tart and sweet flavor. Quickly finished and set in less than 10 minutes, unlike some other recipes I’ve tried that need 4 hours to set up. You could whisk a batch together to have on hand in your refrigerator for scones, biscuits or homemade lemon bars… or a beautiful Blitz Torte!
- ¾ cup fresh lemon juice
- 1 tablespoon grated lemon zest
- ¾ cup sugar
- 3 eggs
- ½ cup unsalted butter, cubed
- In a 2 quart saucepan, combine lemon juice, lemon zest, sugar, eggs, and butter. Cook over medium-low heat until thick enough to hold marks from whisk, and first bubble appears on surface, about 6 minutes.
- Makes 1⅔ cups.