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Lemon Curd

6 tablespoons butter
1 cup sugar
3 large lemons or 5-6 smaller lemons (you need 1/2 cup of fresh juice and 2 Tbsp zest)
3 beaten eggs yolks at room temperature
Place sugar lemon and egg yolks in a small sauce pan. Heat slowly, when sugar is melted, remove and add butter. Stir until melted and smooth. Put in jars and set in refrigerator for 2-3 hrs