Pink Lemon Curd
This is an easy recipe for lemon curd. Even though I used pink lemons, it can also be made with regular lemons.
Servings: 8 people
- ¾ cup granulated sugar
- 6 tbsp butter room temperature
- ⅔ cup lemon juice
- 1 tbsp lemon zest
- 3 eggs
In a large mixing bowl, mix together butter and sugar with a hand mixer or stand mixer until the butter is broken down into small pieces.
Add in eggs one at a time and mix well.
Lastly, add in the lemon juice and lemon zest and mix.
Pour the mixture into a sauce pan and heat over low heat.
Continually mix until the butter melts and you have a smooth mixture. Increase the heat to medium heat and stir continuously for 3-5 minutes to thicken the curd. You can tell the curd is done if you run a finger through the curd on your spoon and the trail your finger created stays fully formed.
Empty the curd into a jar and put into the fridge for at least 2 hours before serving.
Serving: 1tbsp | Calories: 121kcal | Carbohydrates: 24g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 63mg | Sodium: 36mg | Potassium: 59mg | Fiber: 1g | Sugar: 23g | Vitamin A: 108IU | Vitamin C: 9mg | Calcium: 22mg | Iron: 1mg