Old Fashioned Lemon Curd

lemon curd

Photo Credit: Mette Nielsen

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Old Fashioned Lemon Curd

Yield 3/4 cup

Sweet, tangy, and lush, this lemon curd makes a fabulous dessert or topping for pancakes, pound cake, and scones. It will keep about a week in a covered dish in the refrigerator.

Ingredients

  • ½ cup fresh lemon juice
  • 2 eggs plus 2 egg yolks
  • 1 cup sugar

Instructions

In a medium saucepan beat together the lemon juice, whole eggs, egg yolks, and sugar. Cook over low heat, stirring constantly, until the mixture becomes thick and translucent, about 5 to 10 minutes. Remove from the stove and turn into a cold bowl, and allow to cool to room temperature before covering and storing in the refrigerator.