Easy Lemon Curd

 

Simple to make and multiplies well if you have more lemons!

1/3 C sugar

1/3 C fresh lemon juice

2 tsp. lemon zest, finely grated

2 large eggs, room temperature

¼ C butter, room temperature

In a small saucepan, combine sugar, juice, zest, eggs, and butter. Cook over low heat, stirring continuously with a whisk, until the first bubble appears on the surface of the mixture and the curd is thickened. Strain the lemon curd through a fine mesh sieve to remove zest and any bits of curdled egg. Transfer the hot curd to a bowl and cover the surface of the curd with plastic wrap, pressing gently to eliminate any bubbles and make sure the plastic is in contact with the entire surface of the lemon curd. Refrigerate until cold, and then remove the plastic wrap and close with a lid. (if you multiplied the recipe, you may transfer to smaller jars or freezer containers at this point.)

The curd will keep fresh in the refrigerator for about 1 week. You may also freeze it for several months. If freezing, cover the surface of the curd with plastic wrap in the container or put into a freezer bag with all excess air removed. Store in the freezer away from other food items that have a strong odor, as it will take on the flavors of other foods.