Recipe courtesy of Kelsey Nixon
Episode: Eggs
Total:
1 hr 15 min
Active:
5 min
Yield:
2 2/3 cups
Level:
Easy
Total:
1 hr 15 min
Active:
5 min
Yield:
2 2/3 cups
Level:
Easy

Ingredients

  • 1 cup fresh lemon juice
  • Zest of 2 lemons
  • 1 cup sugar
  • 6 large eggs
  • 12 tablespoons (1 1/2 sticks) unsalted butter, cut into bits
  • Serving suggestion: Use the lemon curd as a filling in tart shells, pies, cookies, cakes, or pastries. May be used as a topping for toast and scones, too!

Directions

Watch how to make this recipe.

Whisk together the juice, zest, sugar, and eggs in a 2-quart heavy saucepan. Stir in the butter and cook over moderately-low heat, whisking frequently, until the curd is thick enough to coat a spoon, about 6 minutes. Strain the curd through a mesh strainer or sieve to remove any cooked egg bits. 

Transfer the lemon curd to a bowl, cover its surface with plastic wrap to prevent a skin from forming and chill at least 1 hour, until cold. Serve the lemon curd in tart shells, over pound cake, ice cream, or as a spread. 

Serving suggestions: Serve the lemon curd in tart shells topped with fresh berries, over toast or scones, as a filling for lemon meringue pie, or as a filling for cookies, cakes, or pastries.

Categories:

IDEAS YOU'LL LOVE

Lemon Curd

Recipe courtesy of Alton Brown

Lemon Curd

Recipe courtesy of Alton Brown

Lemon Curd

Recipe courtesy of Julia Baker

Lemon Curd

Recipe courtesy of Churro Co.

Madeleines with Lemon Curd

Recipe courtesy of Rachel Khoo

Petite Lemon Curd Cookies

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

So Much Pretty Food Here