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 sheryl63
Elk Grove, 43
on January 22, 2012
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Received a big bag of lemons and I was looking for lemon recipes and came across this lemon curd. Loved it loved it. Followed another reviewer who used 5 large eggs and 1 cup sugar. My husband cooked this until it was thick. Put in 4 8 oz mason jars to give away as gifts with cream biscuits. Very easy and will definitely make it again!!!
By dmwax_11798156
San Bernardino ...
on January 09, 2012
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Ina, you never disappoint! The only thing I did differently is I used 5 large eggs, and I added only 1 cup of sugar. I will definitely make this again!
By musicwords
Centerville, TN
on January 04, 2012
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This is the best lemon curd recipe out there! It's actually quite a bit too sweet (at least for me, but I just cut down on the sugar and use only 3/4 cups instead of the 1 1/2 cups it calls for. I use the recipe for a custard filling in lemon meringue pie. It tastes wonderful! It's also a great dip or spread for cranberry scones. Yummmmmm!!!!!!!!!!!!!!!!!!!!!
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