Lemon Curd by Fine Cooking

Recipe by RedFarmGirl
READY IN: 40mins
YIELD: 2 cups
UNITS: US

INGREDIENTS

Nutrition
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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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