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Lemon Curd

Lemon Curd

Easy Lemon Curd is delicious on freshly baked scones!


  • 3 eggs
  • 1 cup sugar
  • 1/3 cup lemon juice
  • 6 tablespoons butter, cut into 1/2-inch slices
  • 1 tablespoon lemon zest


  1. Melt butter in microwave, set aside to cool slightly.
  2. Whisk together sugar and eggs in a medium-size microwave-safe bowl. Whisk in lemon juice and zest. Whisk in the butter.
  3. Microwave on 50% power for one minute. Stir.
  4. Continue microwaving at 100% power in one minute intervals, stirring after each interval until the mixture is thick enough to coat the back of a spoon. (The curd will thicken as it cools.)
  5. Strain curd through a fine-mesh sieve to remove zest.
  6. Pour curd into sterile jars and store for up to three weeks in the refrigerator.

From the kitchen of Linda Jolly.


Maricopa, Arizona

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