Lemon Curd
All the flavor of lemons in a heavenly curd. Sweet, tart, perfect!
Not sure how to serve this? Try it on biscuits, cream scones, spread on a waffle, with crepes, or on a spoon, strait from the jar. It is wonderful spread between layers of your favorite white or yellow cake, or as a surprise filling in a cupcake or pastry.
Ingredients
- 3 lemons
- 1 1/2 cups sugar
- 1/4 pound butter room temperature, (1 stick or 8 Tablespoons)
- 4 extra-large eggs
- 1/2 cup lemon juice 3 to 4 lemons
- 1/8 teaspoon salt
Instructions
- Using a microplane or fine grater, remove the zest of 3 lemons, being careful to avoid the white pith. Set aside. (If you do not have a fine grater or microplane, you can peel the lemon with a vegetable peeler - being careful to remove only the yellow outer layer.)
- Squeeze the juice from the three lemons you just peeled. You should have close to 1/2 cup of juice. If not, squeeze another lemon and add the juice until you have 1/2 cup. Set aside.
- Put the sugar in a food processor fitted with the steel blade. Add the lemon zest and pulse until the zest is very finely minced into the sugar.
- Using an electric mixer, cream the butter.
- Beat in the sugar and lemon mixture until well mixed.
- Add the eggs, 1 at a time, beating well after each addition.
- Add the lemon juice and salt and mix until combined.
- Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly.
- The curd is done when you can trace your finger across the back of the spoon and it leaves a clean path - when it reaches about 170 degrees.
- Remove from the heat and allow to cool before using or refrigerating.
- Store in clean, air-tight containers in the refrigerator for up to 3 weeks.
Notes
This should be stored in clean, air-tight containers in the refrigerator and will keep for 2-3 weeks - although is never lasts that long around here!
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