Ingredients
- 3 lemons
- 1 1/2 cups sugar
- 1/4 pound unsalted butter, room temperature
- 4 extra-large eggs
- 1/2 cup lemon juice (3 to 4 lemons)
- 1/8 teaspoon kosher salt
Directions
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, 1 at a time, and then add the lemon juice and salt. Mix 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 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 95 reviews
By sslois_6143740
Palm Beach Gard...
on May 12, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This is perfect. I did reduce the sugar slightly as I like it tart. It did take about 5 minutes longer to cook than stated but during this process I learned that when cooking on an electric range when the recipe says "low" it probably doesn't mean to use the "Low"setting on the stove. I turned up the heat to level 3 which would equate to the lower third of the numerical range (it goes from Low to 10. I doubt that any professional cooks on electric so the term "low"may have a slightly different nuance.
By mjames297_9214578
New Jersey
on April 20, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Ina, I love your recipes, they always work, but I could have a read a short novel in the time this came together, stirring constantly through the panicky curdled stage and then another 25 minutes for it to finally thicken. Next time I think I'll use a double boiler. Tastes great, though.
By rsactuary
Dallas, TX
on April 15, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
OK... this is heaven. I was looking for a recipe that treated curd like an emulsification, and this does that. It was soooo good that I could have just sat down and eaten the whole thing. I too, will cut the sugar back a touch next time but it was still nice and tart.
Read all 95 reviews