Easy Lemon Curd
This is a very easy to make lemon curd, i use this on top of cheesecakes or use as a filling between layer cakes. Plan ahead, the curd needs to chill for a minimum of 2 hours or up to 1 week.
Steps
In a heavy-bottomed saucepan whisk together lemon juice , zest , sugar and eggs.
Stir in butter and cook over medium-low heat whisking vigorously and continuously until the curd is thick enough to hold a ripple mark when the whisk is lifted from the curd and the first bubbles appear on the surface.
Transfer to a bowl then cover the curd using plastic wrap spread directly over the curd.
Chill for a minimum of 2 hours before using or up to 1 week.
Ingredients
fresh lemon juice, lemon zest, sugar, eggs, butter