Whole Egg Lemon Curd

This may be the easiest lemon curd that you ever make. No need to separate your eggs, no double boiler, and if you get cooked egg bits you can put it through a sieve or strainer and it will end up perfect. It’s possible that we’ve been known to stand around and eat this curd with a spoon.

1/2 cup fresh lemon juice – we squeeze it fresh but the curd is still surprisingly good with bottled juice
1/2 cup sugar
3 large fresh eggs
6 tablespoons unsalted butter or dairy free Earth Balance, cut into chunks

Whisk together juice, sugar, and eggs in a medium sized saucepan. Add butter and cook over moderately low heat, stirring almost constantly, until the curd is thick enough to hold marks of whisk or spoon across the bottom of the pan, about 5 or 6 minutes.

Transfer lemon curd to a bowl and chill before using. Use within a week. Enjoy!

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