Recipe courtesy of Ina Garten
Save Recipe Print
Total:
30 min
Prep:
20 min
Cook:
10 min
Yield:
3 cups
Level:
Easy
Total:
30 min
Prep:
20 min
Cook:
10 min
Yield:
3 cups
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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.

More from:

Easter

Get the Recipe

Chicken Ramen Noodle Casserole

This creamy casserole is low maintenance and packed with flavor.

IDEAS YOU'LL LOVE

Lemon Curd Tart

Recipe courtesy of Ina Garten

Lemon Cake

Recipe courtesy of Ina Garten

Lemon Spaghetti

Recipe courtesy of Giada De Laurentiis

Lemon Bars

Recipe courtesy of Ina Garten

Lemon Chicken Breasts

Recipe courtesy of Ina Garten

Lemon Ricotta Cookies with Lemon Glaze

Recipe courtesy of Giada De Laurentiis

Lemon Yogurt Cake

Recipe courtesy of Ina Garten

Lemon Meringue Pie

Recipe courtesy of Alton Brown

Lemon Pound Cake

Recipe courtesy of Gale Gand

Browse Reviews By Keyword