Lemon CURD

Name: Lemon CURD
Yield: 1 servings
Ingredients: 3 large eggs; ⅓ cup sugar; Finely grated zest of 1 lemon; ½ cup strained lemon juice; 6 tablespoons (¾ stick) unsalted butter, cut into small pieces; ½ teaspoon vanilla

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Cuisine :
Course : Dinner

About 1 ⅔ cups Tart and tangy, this makes a sensational filling for sponge rolls or Angel Food Cake. You can also swirl it into a plain cheesecake before baking.

Ingredients

Servings:

½× 1× 1½× 2× 3×

Units:

As Written US Metric

3 large eggs
⅓ cup sugar
Finely grated zest of 1 lemon
½ cup strained lemon juice
6 tablespoons (¾ stick) unsalted butter, cut into small pieces
½ teaspoon vanilla

Let's Prepare

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Gather these ingredients - no prep needed yet.

3 large eggs
⅓ cup sugar
Finely grated zest of 1 lemon
½ cup strained lemon juice
6 tablespoons (¾ stick) unsalted butter, cut into small pieces
½ teaspoon vanilla

Let's Cook

Step 1.

Whisk together in a medium saucepan until light in color: 3 large eggs; ⅓ cup sugar; Finely grated zest of 1 lemon
Step 2.

Add: ½ cup strained lemon juice; 6 tablespoons (¾ stick) unsalted butter, cut into small pieces
Step 3.

Cook, whisking, over medium heat until the butter is melted. Then whisk constantly until the mixture is thickened and simmers gently for a few seconds. Using a silicone spatula, scrape the filling into a medium-mesh sieve set over a bowl and strain the filling into the bowl. Stir in: ½ teaspoon vanilla
Step 4.

Let cool, cover, and refrigerate to thicken. This keeps, refrigerated, for about 1 week.