Homemade Lemon Curd is easy to make and tastes divine on a muffin or scone. This easy lemon curd recipe is made a mixer and a sauce pan. No double broiler needed to make it.
Zest and juice approximately 3 large lemons. In a stand mixer or large bowl with a hand-held mixer beat the lemon zest and sugar 2 minutes, to release the oils. Add the butter and beat for about 1 minute.
Add the eggs, one at a time, scraping the bowl in between.
Beat for 2 minutes until a
light yellow. Add the lemon juice and be at for
2 minutes. Transfer the mixture to a 2-quart stainless steel saucepan.
Heat on medium high, whisking all the time and bring to a low boil. Cook continually whisking until thickened, about 4 minutes. Using an instant-read thermometer make sure it has reached at least 175° F.
Transfer from the hot pot to a large bowl without scrapping any darkened bits from the bottom of the pot. Cool to room temperature. Pour into a mason jar or bowl. Refrigerate the lemon curd until needed.