Lemon Curd

By Erika on May 7th, 2012 / / No Comments
  • Lemon Curd


    • 1/2 cup freshly squeezed lemon juice
    • 2 ½ teaspoons finely grated fresh lemon zest
    • 1/2 cup sugar
    • 3 large eggs
    • 3/4 stick (6 tablespoons) unsalted butter, cut into bits.


    1. Whisk together juice, zest, sugar, and eggs in a 2-quart heavy saucepan. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes.
    2. Transfer lemon curd to a bowl and chill, its surface covered with plastic wrap, until cold, at least 1 hour. Can be stored for 1 week.

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