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. You will impress the family or guests when you serve it with muffins at breakfast.
Zest and juice approximately 3 large lemons. (You may need more or less depending on the size of the 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 beat 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. degrees. Lemon curd should be the consistency of a cream sauce.
Transfer from the hot pot to a large bowl without scrapping any darkened bits from the bottom of the pot.
Allow to cool to room temperature.
Pour the lemon curd into a mason jar or bowl and refrigerate. Keeps for about 2 weeks refrigerated.