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Tangy Lemon Curd

This homemade lemon curd is sweet with just the right amount of tanginess that brings a burst of sunshine to any dish! Use it in cakes, on top of scones, just be careful not to finish it straight from the jar!
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Ingredients
  

  • 3 large eggs
  • ¾ cup white sugar
  • ¼ salt
  • ½ cup fresh lemon juice
  • 1 tbsp grated lemon zest
  • ½ cup unsalted butter cubed

Instructions
 

  • In a large saucepan, whisk together the eggs, sugar, salt, lemon juice, and lemon zest until completely blended.
  • Cook over medium-low heat, whisking constantly to prevent the eggs from curdling, until the mixture starts to thicken, about 10 minutes. The curd will thicken more as it cools.
  • Remove the saucepan from the heat and quickly whisk in the cubed butter; strain the curd into a container. Store in the refrigerator. Use on top of pavlovas, scones, or even as a bread topping!