Recipe courtesy of Kelsey Nixon
Episode: Eggs
Save Recipe Print
Total:
1 hr 15 min
Active:
5 min
Yield:
2 2/3 cups
Level:
Easy

Ingredients

Directions

Whisk together the juice, zest, sugar, and eggs in a 2-quart heavy saucepan. Stir in the butter and cook over moderately-low heat, whisking frequently, until the curd is thick enough to coat a spoon, about 6 minutes. Strain the curd through a mesh strainer or sieve to remove any cooked egg bits. Transfer the lemon curd to a bowl, cover its surface with plastic wrap to prevent a skin from forming and chill at least 1 hour, until cold. Serve the lemon curd in tart shells, over pound cake, ice cream, or as a spread. Serving suggestions: Serve the lemon curd in tart shells topped with fresh berries, over toast or scones, as a filling for lemon meringue pie, or as a filling for cookies, cakes, or pastries.

Categories:

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Lemon Chicken Breasts

Recipe courtesy of Ina Garten

Skillet-Roasted Lemon Chicken

Recipe courtesy of Ina Garten

Lemon Curd

Recipe courtesy of Alton Brown

Lemon Curd

Recipe courtesy of Mary Maher

Lemon Curd

Recipe courtesy of Alton Brown

Lemon Curd

Recipe courtesy of Food Network Kitchen

Lemon Curd

Recipe courtesy of Food Network Kitchen

Lemon Curd

Recipe courtesy of Ina Garten

Lemon Curd

Recipe courtesy of Peter Kump's New York Cooking School

Browse Reviews By Keyword