Lemon Curd by Fine Cooking
photo by Bonnie G #2
- Ready In:
- 40mins
- Ingredients:
- 6
- Yields:
-
2 cups
ingredients
- 3 ounces butter, unsalted, room temperature
- 1 cup sugar
- 2 large eggs
- 2 large egg yolks
- 2⁄3 cup fresh lemon juice
- 1 teaspoon grated lemon zest
directions
- 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.
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Reviews
-
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
RECIPE SUBMITTED BY
RedFarmGirl
United States