Prep 20 mins
Cook 20 mins
This is the lightest, creamiest lemon curd I've ever had. It does not curdle so there are no tiny bits of cooked egg to ruin the look of the curd. The flavors are well balanced. I've used it as a topping for lemon cake and a filling for tarts and as a jar-to-spoon treat. (Yum!) I found this recipe at the finecooking.com website. You can check there for great pictures of the process to help you on your first try with this.
- In a large bowl, beat the butter and sugar with an electric mixer, about 2 minutes.
- Slowly add the eggs and yolks. Beat for 1 minute.
- Mix in the lemon juice. The mixture will look curdled, but it will smooth out as it cooks.
- In a medium, heavy-based saucepan, cook the mixture over low heat until it looks smooth. (The curdled appearance disappears as the butter in the mixture melts.)
- Increase the heat to medium and cook, stirring constantly, until the mixture thickens, about 15 minutes; It should leave a path on the back of a spoon and will read 170°F on a thermometer. Don't let the mixture boil.
- Remove the curd from the heat; stir in the lemon zest.
- Transfer the curd to a bowl. Press plastic wrap on the surface of the lemon curd to keep a skin from forming and chill the curd in the refrigerator. The curd will thicken further as it cools.
- Covered tightly, it will keep in the refrigerator for a week and in the freezer for 2 months.
I get so excited when I find a recipe that's been posted for awhile and hasn't been reviewed, it's like finding hidden treasure and this one is. Other than the 15 minutes of constant stirring, this goes together so easy, with little fuss. The directions couldn't be easier and easy to follow and the taste, Oh MY all that great tartness from the lemons - perfect. After sitting in the fridge it firmed up perfect. I'm using this as a filling for a cake I have planned for Easter, but could see it working in a pie too. Love this recipe. Made for Spring PAC 2014