3 large eggs
1 cup granulated sugar
1/2 cup fresh lemon juice
1 tablespoon lemon zest
1/4 cup butter, room temperature, cut into pieces
Whisk eggs and sugar in a medium saucepan until well combined.
Mix in lemon juice and zest until smooth.
Add butter and cook over low heat, stirring constantly, until the mixture thickens (about 10 minutes).
Remove from heat and strain through a fine mesh sieve into a bowl.
Cover with plastic wrap, pressing it directly onto the curd surface to prevent skin formation.
Chill in the refrigerator for at least 2 hours, or until set.
This Creamiest Lemon Curd recipe is versatile. Spread it on scones, toast, or muffins for a delightful breakfast, or use it as a filling in cakes, tarts, or macarons. Its rich, creamy texture and vibrant flavor are sure to make it a favorite in your kitchen. Give it a try and discover the many delicious ways to enjoy this classic spread.