Recipe courtesy of Kelsey Nixon
Episode: Eggs
Print
Total:
1 hr 15 min
Prep:
5 min
Inactive:
1 hr
Cook:
10 min
Yield:
2 2/3 cups
Level:
Easy
Total:
1 hr 15 min
Prep:
5 min
Inactive:
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!

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.

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