Rich Lemon Curd

Submitted by Derf2440

"Delicious for many uses. Try it in Ethereal Lemon Pie, recipe in 'Zaar."

 

• Ready In: 30mins
• Ingredients: 6
• Yields: 1 1/2-2 cups

ingredients

• 1⁄2 cup butter
• 3⁄4 cup sugar
• 1⁄2 cup fresh lemon juice
• 3 tablespoons lemon zest, finely grated
• 1 pinch salt
• 6 large egg yolks

directions

1. Melt butter in a heavy medium saucepan over medium low heat.
2. Remove the pan from the heat and whisk in sugar, lemon juice, zest and salt.
3. Whisk in the yolks until smooth.
4. Cook the mixture, whisking constantly, until it thickens and leaves a path on the back of a wooden spoon when a finger is drawn across it, do not allow the mixture to boil.
5. Immediately pour lemon curd through a strainer into a bowl.
6. Let cool to room temperature, whisking occasionally.
7. Refrigerate, covered, until ready to serve (Lemon curd keeps for a month in the refrigerator and for about 3 months in the freezer).

Reviews

[znglass]

This is fabulous -- simply wonderful! For the record, I used three large lemons for the juice, and the zest of two of those lemons in this recipe. Just in case you are making a shopping list...

 

[paula giles]

This is sooooo delicious. I used it to make a Lemon Chicken recipe I found on a TV show called 30 minute meals. I think this is my new favorite

 

[Dustbunni]

Easy, quick, and delicious. That's my kind of recipe. Now, I've got to make more. Over a day and a half my son and I kept tasting with a spoon...not enough left for my tarts.

 

[Janine Smith]

Simply delicious, I serve mine with Coconut bread, recipe # 1716. I make a batch and then keep it in the fridge and serve it with other things too.

 

[Hollie V.]

So good! I used it to fill a lemon cake and enjoyed the rest as a snack. I didn't have time to go shopping, so used bottled lemon juice and it turned out fine. Because I have bantam chickens who lay little bitty eggs, I measured out a half cup of yolks to equal the six yolks from large eggs.