Lemon Curd
Lemon Curd
- Level: Easy
- Yield: 2 2/3 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 237
- Total Fat
- 16
- Saturated Fat
- 9
- Carbohydrates
- 21
- Dietary Fiber
- 0
- Sugar
- 18
- Protein
- 4
- Cholesterol
- 124
- Sodium
- 50
- Total: 1 hr 15 min
- Prep: 5 min
- Inactive: 1 hr
- Cook: 10 min
- Level: Easy
- Yield: 2 2/3 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 237
- Total Fat
- 16
- Saturated Fat
- 9
- Carbohydrates
- 21
- Dietary Fiber
- 0
- Sugar
- 18
- Protein
- 4
- Cholesterol
- 124
- Sodium
- 50
- Total: 1 hr 15 min
- Prep: 5 min
- Inactive: 1 hr
- Cook: 10 min
Ingredients
1 cup fresh lemon juice
Zest of 2 lemons
1 cup sugar
6 large eggs
12 tablespoons (1 1/2 sticks) unsalted butter, cut into bits
Serving suggestion: Use the lemon curd as a filling in tart shells, pies, cookies, cakes, or pastries. May be used as a topping for toast and scones, too!
Directions
- 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.
- 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.
- Serving suggestions: 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.
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