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Lemon Curd is the perfect topping for oatmeal, macarons, or a myriad of other uses.

Lemon Curd

Dina Driggs
A sweet, tart egg and lemon sauce to add on top of oatmeal, to use in the middle of macarons or a myriad of other uses.
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Prep Time 5 minutes
Course Side Dish
Cuisine American, French

Equipment

  • 1 Saucepan
  • 1 Microplane

Ingredients
  

  • 3 Lemons
  • 1 1/2 Cups Sugar
  • 4 Eggs, room temperature
  • 1/2 Cup Butter, room temperature
  • 1/4 Cup Lemon Juice, about one lemon
  • Pinch Salt

Instructions
 

  • Zest three lemons, using a microplane or the fine side of a box grater.
  • Place the lemon zest into the sugar and use your finger to press it into the sugar.
  • Beat the butter until light and fluffy.
  • Gradually add in the sugar with the lemon zest.
  • Mix well.
  • Add in one egg at a time and beat well.
  • Pour in the lemon juice and salt.
  • Mix until everything is well incorporated.
  • Pour this mixture into a sauce pan and cook on medium heat until it begins to boil.
  • Once it boils, turn down the heat and boil for one minute more, or until the mixture thickens and has more of a clarity instead of opaque.
Keyword Eggs, Lemon, Lemon Juice, Sugar
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