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.
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By Margaral
Virginia
on June 13, 2013
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Very very easy. I used a zester for the lemon peel so I wouldn't have to wash the blender. For 1/2 recipe, I used 2 whole eggs and 1 egg yolk, since it is the yolk that actually thickens the curd. Will try it again with a bit less sugar. Took 11 minutes to thicken. I had the water boiling (read another review that suggested that before I put the bowl in the pan.
By jcoates
Union, KY
on June 10, 2013
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This is delicious put into small pie shells (I even do mini shells for parties, topped with whipped cream and maybe a mint leaf. My whole family loves this. I do find that it takes longer to set up than she says, and I use a double boiler (which makes it take even longer, but is worth it.
By thecassidykid
Connecticut
on June 09, 2013
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Super easy! I followed the instructions and ingredients exactly. Although when I put it in the pan It took it about 30 minutes to thicken. I was expecting it to thicken to the consistency of thick lemon curd but found that when it reaches 170 degrees its still pretty thin. Now that I have it in the fridge its thickened up a lot! It'll be great as a layer in my lemon cake with fudge frosting!
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