Lemon Curd

Submitted by Food.com

"Recipe courtesy Kelsey Nixon"

 

• Ready In: 1hr 15mins
• Ingredients: 5
• Yields: 2 2/3 cups

ingredients

• 1 cup fresh lemon juice
• 2 lemons, zest of
• 1 cup sugar
• 6 large eggs
• 12 tablespoons unsalted butter, cut into bits

directions

1. Whisk together the juice, zest, sugar, and eggs in a 2-quart heavy saucepan. Stir in the butter and cook over moderately-low heat, whisking frequently, until the curd is thick enough to coat a spoon, about 6 minutes. Strain the curd through a mesh strainer or sieve to remove any cooked egg bits.
2. Transfer the lemon curd to a bowl, cover its surface with plastic wrap to prevent a skin from forming and chill at least 1 hour, until cold. Serve the lemon curd in tart shells, over pound cake, ice cream, or as a spread.

3. Serving suggestions:

4. Serve the lemon curd in tart shells topped with fresh berries, over toast or scones, as a filling for lemon meringue pie, or as a filling for cookies, cakes, or pastries.