Wednesday, April 25, 2012
The BEST Ever! Lemon Curd
Happy Wednesday! Today I am so excited to share with you my favorite lemon curd recipe ever! HA! I once heard someone say "lemon curd sounds like something that came out of the wrong end of a lemon". Funny, but true.
Lemon Curd is actually a tangy dessert spread that is often used on scones or muffins. It has so many uses beyond this, if I could keep my spoon out of the jar, I would keep a jar in the fridge at all times. It is so tangy and bright I eat it by the spoonful (actually I do) and you will too. I hope you enjoy! If you are a lemon lover you will go crazy for this recipe. It makes me do a happy dance! The trick to getting all that lemon flavor but still a smooth texture is to cook with the zest, but at the end of the cooking time run the mixture through a sieve to remove the zest. It leaves you with a velvety smooth lemon curd that wakes up your mouth.
Chad and I love this lemon curd recipe and every lemon lover that has tried it loves it too. Bookmark this, I have some fantastic recipes that use this lemon curd coming up. Enjoy!
4 large lemons (or 6 small)
1 1/2 cups sugar
1/2 cup unsalted butter, room temperature
5 large eggs
3/4 cup lemon juice (4 lemons)
1/4 teaspoon kosher salt
Remove the zest of 3 lemons, in strips, using a vegetable peeler (do not remove the white pithy part, it is bitter).
Put the zest and the sugar in a food processor, process until the zest has become fine and you have a smooth lemon sugar.
In a medium mixing bowl beat the butter and the lemon mixture for 2-3 minutes.
Add eggs, one at a time mixing well after each addition. Add the lemon juice and salt, mix until well combined.
Pour mixture into a medium saucepan and cook over low heat until thickened, stirring constantly. Cook until lemon curd reaches about 180 degrees. Remove the curd from heat and strain though a sieve set over a bowl. Discard strained zest and allow to cool.
Click here for a printable version of this recipe - The Slow Roasted Italian.com