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Homemade Lemon Curd


* 6 Tbsp unsalted butter, softened at room temperature
* 1 cup sugar
* 2 large whole eggs
* 2 large egg yolks
* 2/3 cup fresh lemon juice
* 1 to 2 tsp grated lemon zest (according to your taste)


1. Put butter and sugar in bowl and beat with mixer until smooth, about 2 minutes.
2. Add the 2 whole eggs and the 2 yolks while mixer is running - do this slowly - and continue mixing for about 1 minute.
3. Add the lemon juice while mixer is running. The batter will look curdled. This is normal; it will change and get smooth as it cooks.
4. Put mixture in heavy saucepan over LOW heat, stirring until smooth; then turn the heat up to MEDIUM and cook, stirring constantly. Mixture will thicken, but it will take about 12 to 15 minutes; you'll know it's ready when it coats the back of a wooden spoon well. Mixture should never boil.
5. Remove the saucepan from the stove and stir in the lemon zest. Spoon mixture into a bowl and cover surface of lemon curd with plastic food wrap, pressing the plastic onto the surface of the curd - refrigerate.


This is the homemade version of lemon curd for the recipe "Zesty Citrus Cake with Lemon Curd Sauce."

You can store lemon curd in the refrigerator for about a week if you seal it properly. You can also freeze the curd for several months in airtight freezer containers.

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