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    You are in: Home / Recipes / Lemon Curd by Fine Cooking Recipe
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    Lemon Curd by Fine Cooking

    Lemon Curd by Fine Cooking. Photo by Bonnie G #2

    1/1 Photo of Lemon Curd by Fine Cooking

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    RedFarmGirl's Note:

    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 website. You can check there for great pictures of the process to help you on your first try with this.

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    Units: US | Metric


    1. 1
      In a large bowl, beat the butter and sugar with an electric mixer, about 2 minutes.
    2. 2
      Slowly add the eggs and yolks. Beat for 1 minute.
    3. 3
      Mix in the lemon juice. The mixture will look curdled, but it will smooth out as it cooks.
    4. 4
      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.)
    5. 5
      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.
    6. 6
      Remove the curd from the heat; stir in the lemon zest.
    7. 7
      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.
    8. 8
      Covered tightly, it will keep in the refrigerator for a week and in the freezer for 2 months.

    Ratings & Reviews:

    • on April 11, 2014


      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

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Lemon Curd by Fine Cooking

    Serving Size: 1 (584 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 836.5
    Calories from Fat 395
    Total Fat 43.9 g
    Saturated Fat 25.0 g
    Cholesterol 461.8 mg
    Sodium 384.6 mg
    Total Carbohydrate 106.7 g
    Dietary Fiber 0.3 g
    Sugars 102.2 g
    Protein 9.6 g

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