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Lemon Curd

October 2009
Lemon Curd

by 6 people

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Pucker up for a simple sweet-and-sour treat.

Makes: 4 servings

Prep: 15 mins

Cook: 10 mins

  • 2 cups sugar
  • 1 cup fresh lemon juice (about 6 lemons)
  • 4 large eggs plus 4 large yolks, beaten
  • 1/4 cup finely grated lemon peel (about 3 lemons)
  • 1 1/2 sticks (6 ounces) unsalted butter, cut into pieces
  1. Set a fine-mesh strainer over a medium heatproof bowl next to the stove. In a heavy, medium saucepan, whisk together the sugar, lemon juice, eggs, egg yolks and lemon peel. Add the butter and cook over medium-low heat, stirring constantly, for 5 minutes.
  2. Lower the heat and simmer, stirring, until the mixture thickens and registers 160 degrees on an instant-read thermometer, about 5 minutes. Strain the mixture into the prepared bowl, then press a sheet of plastic wrap directly onto the surface. Let cool to room temperature. Transfer to an airtight container and refrigerate for up to 1 month.
Tip Instant gratification:
  • Spread on English muffins, stir into plain yogurt, use as a crepe filling, serve with pancakes and french toast or fold into whipped cream.
Tip Fast times:
  • Cool the lemon curd in an ice water bath.