How to Make 2-Ingredient Lemon Curd. Juice the lemons.For one 14-ounce can of sweetened condensed milk, you’ll want to juice enough lemons until you have 1/4 cup to 2/3 cup lemon juice (about 1 ...

1⁄8 teaspoon kosher or sea salt. 1⁄2 cup cold unsalted butter, in small pieces. 1 large egg yolk. 2 to 3 tablespoons cold heavy cream. Meyer lemon curd ...

Make the Lemon Curd Filling: Grate the rind of the lemons to get 2 tablespoons zest, then juice the lemons to get ¾ cup of juice. Whisk the sugar and the eggs in a medium saucepan.

For one 14-ounce can of sweetened condensed milk, you'll want to juice enough lemons until you have 1/4 cup to 2/3 cup lemon juice (about 1 to 3 lemons). 1/4 cup lemon juice yields a curd that is ...