Making Martha's Lemon Curd today. So delicious & so easy! Ready in under 10 minutes!
Prep time: 5
Cook time: 7
Total time: 15
Yield: 1 cup
3 Egg yolks, strained
Zest from 1 Lemon
1/4 cup fresh lemon juice
6 Tablespoons granulated sugar
4 Tablespoons cold, unsalted butter, cut into small pieces (can also use margarine)
1 wooden spoon
In a small saucepan, add yolks, lemon zest, lemon juice, and sugar. Whisk together to blend.
Over medium heat, stir constantly with a wooden spoon. If mixture starts boiling, turn heat down. Also making sure to scrape sides and bottom of pan when stirring. Cook until mixture coats back of wooden spoon, about 5-7 minutes.
Remove pan from heat and gradually add in butter pieces, stirring well until all butter pieces are melted. Mixture should have a smooth consistency.
Using a spatula, pour mixture into a small bowl. Place plastic wrap directly on the surface of the curd to help prevent a skin from forming on the top. Wrap tightly.
Place in refrigerator and let chill and firm up at least one hour before using. Transfer into an airtight container for storage. Store up to 2 weeks in the refrigerator.