Classic Lemon Curd Recipe
Classic Lemon Curd
When it comes to dessert, I definitely choose lemon before I do chocolate. Don’t get me wrong I love chocolate desserts, especially CHOCOLATE CAKE, but I have a soft spot for lemon. I recently made these delicious LEMON CUSTARD CAKES, and it sparked an itch for more. Luckily, there is a huge lemon tree in my parent’s backyard, and once I filled a huge bag, I came home and made lemon curd!
Lemon curd is great because you can spread it on toast or scones for breakfast, layer it between cakes, and fold it into whipped cream for a light mousse! Plus, this is a Barefoot Contessa recipe, so not only is it easy, it is superbly divine!
Classic Lemon Curd Recipe in the second part of the post…
- rind of 3 lemons
- 1 1/2 cups sugar
- 1/4 pound unsalted butter; room temperature
- 4 extra-large eggs
- 1/2 cup lemon juice
- 1/8 teaspoon kosher salt
Using a carrot peeler, remove 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 mixture into a 2 quart saucepan and cook over low heat until thickened (about 15 minutes), stirring constantly. The lemon curd is done when it coats the back of a wooden spoon. If you run your finger on the back of the spoon and make a line, and if the line does not fill in, you’re done! Cool and enjoy on a scone or refrigerate!