LEMON CURD

facebook share image   twitter share image   pinterest share image   E-Mail share image



Lemon Curd image

Provided by Kelsey Nixon

Categories     dessert

Time 1h15m

Yield 2 2/3 cups

Number Of Ingredients 6

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!

Steps:

  • 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.

There are no comments yet!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #desserts     #eggs-dairy     #fruit     #cakes     #dietary     #low-sodium     #cake-fillings-and-frostings     #low-in-something     #citrus     #lime