Lemon Curd

TOTAL TIME: 1 hr 15 min
Prep: 5 min
Inactive Prep: 1 hr
Cook: 10 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!
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      Directions

      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.

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      5

      Newest Ratings and Reviews

      Read all 4 reviews

      • on March 23, 2014

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        I have always wanted to make my own lemon curd, but thought the task may be too difficult. It was so easy -- well minus the whisking for 7-8 minutes -- and the taste is wonderful. So silky and tart! Anyone out there who is purchasing Lemon Curd in the store -- STOP! this is too easy and tates 100% better. thank you Kelsey for the easy lesson in one of my favorite things!

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      • on January 12, 2013

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        Easy and delicius! So much flavor!

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      • on September 10, 2012

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        So happy to see this recipe! A good lemon curd -- I knew it would be easy, but for some reason, a good recipe for it is hard to find. This is great in cupcakes and in cakes between the layers. YUM!

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