Lemon Curd
This recipe for lemon curd produces a buttery-sweet lemon spread that’s excellent with scones and other breads.
Ingredients
- 3 lemons (for zest and juice)
- 1 1/2 cup sugar
- 1/4 Pound unsalted butter (room temperature)
- 4 Extra-large eggs
- 1/2 cup lemon juice (3 to 4 lemons)
- 1/8 teaspoon salt
Directions
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Step 1
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| Using a zestor or fine grater, remove the zest of 3 lemons, being careful to avoid the white pith (the pith is bitter). 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. |
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Step 2
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| Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined. |
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Step 3
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| Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 20 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate. |
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