Lemon Curd
There’s nothing that compares to Ina Garten’s lemon curd. You can store it in the fridge for weeks, or freeze it. Use it for lemon tart filling, filling between cake layers, or spread it on toast like jam. Or just eat it out of a bowl with a little whipped cream. Delicious.
Ingredients
-- 1 1/2 cups sugar
-- 3 lemons
-- 1/4 lb. unsalted butter, room temperature
-- 1/2 cup lemon juice
-- 4 extra large eggs (don't substitute large eggs)
-- 1/8 tsp kosher salt
Instructions
Using a carrot peeler*, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar. Cream the butter and beat in the sugar and lemon mixture. Add the eggs, one at a time, and then add the lemon juice and salt. Mix well until combined. Pour the mixture into a 2-quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170°F, or just below simmer. Remove from heat and cool, or refrigerate. *Emily uses a zester/fine grater and rubs the grated zest into the sugar, leaving it to sit and infuse for a bit. Works just as well.
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