- 2-3 tablespoon finely grated lemon zest (approx 2 lemons)
- 1/2 cup lemon juice, (juice from 2 lemons)
- 1 1/2 cups of granulated sugar
- 1/2 cup butter softened
- 4 eggs
- In a medium sized sauce pot, mix together lemon zest, juice, sugar and butter until well combined. Then add in the eggs one at a time whisking to ensure the mixture does not split. Once this is all well combined, place the pot on the stove over low heat. Do not leave the stove at this point as the eggs could scramble. Stir the mixture continuously for about 10 minutes. The lemon curd should become thick like hollandaise sauce and coat the back of a spoon. Transfer your lemon curd to sterilized jars and get them in your fridge to cool.