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Homemade Lemon Curd

Cathy Trochelman
  • 25 minutes
  • Serves 2

INGREDIENTS

zest of 1 meyer lemon

1 1/4 cups

sugar

1 stick

unsalted butter (at room temperature)

4

large eggs

1/2 cup

lemon juice (juice of 2 lemons)

1 tsp

lemon extract

1/8 tsp

kosher salt