Perfect Lemon Curd

Perfect Lemon Curd is smooth,thick and has a luscious lemon flavour. Use it with biscuits, pancakes/waffles or in pies and tarts. Easy to make and has the right sweet/tart balance.
This recipe contains butter (unsalted), sugar, eggs, eggs, lemons, lemons
1 1/2 cups servings
Prep time: 10 min
Cook time: 20 min
Ingredients:
- 3 oz. unsalted butter (room temperature)
- 1 cup white sugar
- 2 large eggs
- 2 egg yolks
- 2/3 cup lemon juice (freshly squeezed)
- 1 tsp. lemon zest
Instructions:
- 1. Juice and zest lemons
- 2. Separate yolks, and place whole eggs and yolks into a bowl
- 3. Using a mixer of your choice, beat sugar and butter till fluffy (2-3 minutes)
- 4. Add eggs (slowly) and beat for an additional 1-2 minutes
- 5. Mix in lemon juice until combined
- 6. Pour into heavy bottomed saucepan and cook over low heat until mixture is smooth
- 7. At this point increase heat to medium and cook until thickened (about 15 minutes)
- 8. DO NOT boil, and stir constantly while cooking
- 9. Once you can leave a path along the back of the spoon, the mixture is done
- 10. Remove from heat and stir in zest
- 11. Place in a bowl and cover with plastic wrap
- 12. Be sure the wrap is touching the surface of the curd to avoid "skinning" while cooling
- 13. When cool, place in a sealed container until ready to use
- 14. It will keep for 1-2 weeks in the fridge
- 15. You can also freeze for later use