Prep 10 mins
Cook 15 mins
This fresh made lemon curd is delicious and I use it alot. Any leftover is delicious spread on bread, scones, or muffins, or for a special treat, spread between thin ginger cookies and top with whipped cream. Lemon curd keeps, covered and chilled, 1 week.
- Whisk together zest, lemon juice, sugar, eggs and a pinch of salt in a 2 Quart heavy saucepan.
- Add butter all at once and cook over moderately low heat, whisking constantly, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, about 10 minutes.
- Immediately pour curd through a fine sieve into a bowl, then chill, covered.
Made this yesterday, trying to make a dent in my bumper crop of lemons! Love the less-sweet taste and the simplicity of the method..throw it all together pretty much! However, it did take about twice as long as noted in the recipe (as mentioned by another reviewer), but still great. I experimented with water bath processing my 1/2 pint jars, 10 minutes seemed to do fine, they are all sealed...until I open one tonight! Seems to have set up well enough. Will double recipe next time....
I chose this recipe because it uses the whole egg rather than just yokes. I used Becal Olive Oil margarine instead of butter and was a little worried when it didn't thicken at first.
It thickened very nicely after being in the fridge for a while. I used it to fill small purchased pastry shells and they were so pretty and delicious.
Next time I will put a piece of red cherry on each. Pretty enough for company. This would be great between white cake layers.
Perfect. Easy, quick and turned out great. I used in connection for another recipe and unfortunately I have none left. But I have to make some more. Excellent. Thx for posting.