Recipe courtesy of Julia Baker
Show: Sweet Julia
Print
Total:
20 min
Active:
20 min
Yield:
about 3 cups
Level:
Easy

Ingredients

  • 4 whole eggs
  • 1 1/2 cups sugar 
  • 2/3 cups lemon juice (from 4 to 6 lemons) 
  • Zest from 4 lemons 
  • 6 ounces (1 1/2 sticks) butter, melted 

Directions

Beat the eggs and sugar in heavy-bottomed sauce pan. Add the lemon juice, zest and butter. Heat the mixture to a boil, then remove from the heat and strain the mixture through a fine-mesh sieve.

Transfer the lemon curd to an airtight container and store in the refrigerator for up to a few weeks.

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