| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 5 min |
| Yield: | 2 2/3 cups |
| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 5 min |
| Yield: | 2 2/3 cups |
Ingredients
- 1 cup fresh lemon juice
- Zest of 2 lemons
- 1 cup sugar
- 6 large eggs
- 12 tablespoons (1 1/2 sticks) unsalted butter, cut into bits
- Serving suggestion: Use the lemon curd as a filling in tart shells, pies, cookies, cakes, or pastries. May be used as a topping for toast and scones, too!
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 237 |
| Total Fat | 16 g |
| Saturated Fat | 9 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 0 g |
| Sugar | 18 g |
| Protein | 4 g |
| Cholesterol | 124 mg |
| Sodium | 50 mg |
| Serving Size | 1 of 12 servings |
| Calories | 237 |
| Total Fat | 16 g |
| Saturated Fat | 9 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 0 g |
| Sugar | 18 g |
| Protein | 4 g |
| Cholesterol | 124 mg |
| Sodium | 50 mg |
Reviews
So easy and soooo good! Highly recommend
This was a very easy and hard-to-mess up recipe. I even used 1/2 stick less butter and one less egg and the curd came out great. I also used lime juice instead of lemon for mini key lime pie. Kelsey really knows her stuff