This old-fashioned homemade lemon curd recipe turns out perfect every time. A great filling for tarts, scones and more. Try in on toast too. It's hard not to eat it by the spoonful.
At this point increase heat to medium and cook until thickened (about 15 minutes). DO NOT boil, and stir constantly while cooking. Once you can leave a path along the back of the spoon, the mixture is done.
08Remove from heat and stir in zest.
09Place in a bowl and cover with plastic wrap. Be sure the wrap is touching the surface of the curd to avoid "skinning" while cooling.
10When cool, place in a sealed container until ready to use. It will keep for 1-2 weeks in the fridge. You can also freeze for later use.