A sweet, creamy lemon curd that is easy to make and kept in the refrigerator for up to two weeks. No need for those store bought ones.
3 tablespoons lemon zest (from 4 lemons)
1/2 cup butter, softened
2 cups sugar
2 egg yolks
1 cup lemon juice (from 4 lemons)
Place zest, butter, and sugar into a food processor. Process until all ingredients are blended well adding eggs and yolks in one at a time. While processing add lemon juice continuing to blend well. Place ingredients into a medium microwavable bowl. Microwave on high for 5 minutes. Stirring after every minute with a whisk until thickened or when curd stays coated on the back of a spoon. Cover bowl with plastic film and refrigerate for at least 2 hours.
May be kept in the refrigerator up to a couple of weeks.
- Cuisine: American
- Serving Size: 1/4 cup