RECIPE: Lemon Curd

There is NOTHING quite like a little lemon curd spread on a cookie, or IN BETWEEN two cookies)… or slathered on shortbread, or on a scone, or … oh, so many ways to enjoy this!

It’s quick and rather easy… and so, so worth it!

Zest a lemon…

Juice a few lemons…

In a double-broiler, whisk together the eggs, sugar and lemon juice… cook into a thick “sauce”.

Strain the lemon mixture…

Remove the lemon mixture from the heat and melt the butter by whisking it into the lemon mixture.

At the very end, mix in the lemon zest and allow to cool.

And when you can’t stand it anymore… spread it on top of SOMETHING, just about ANYTHING.

Lemon Curd

3 large eggs
1/3 cup fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice)
1 tablespoon finely shredded lemon zest
3/4 cup granulated white sugar
4 tablespoons unsalted butter, at room temperature

In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce). This will take approximately 10 minutes.

Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn’t form) and refrigerate. Can stay in the refrigerator for up to a week.

If it will last that long…

enjoy your time in the kitchen…


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