Lemon Curd

Lemon Curd

pallensmith.com

Extra lemony and creamy this curd can be used as a spread on toasted bread, as a tart filling or served like custard with fresh berries.

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Ingredients

  • 4 medium to small eggs (3 large)
  • 1/3 cup fresh lemon juice (2-3 lemons do not use the bottled lemon juice)
  • 1 tablespoon lemon zest
  • 3/4 cup granulated white sugar
  • 4 tablespoons unsalted butter, room temperature
  • 1 pint raspberries
  • mint sprigs for garnish

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