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!
Lemon Curd
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.
Enjoy!
Click here for a printable version of this recipe - The Slow Roasted Italian.com
Love lemon curd - on or in anything. Beautiful recipe.
ReplyDeleteMe too Tricia. I don't keep it in the fridge for that reason. Sometimes, something is just too good. This is one of those. So delicious and tempting. Mine is in the freezer.
DeleteBEST Lemon Curd Ever. I loved this so much!! Perfectly tart and sweet at the same time. Thanks for my sweet treat this weekend!
ReplyDeleteThank you for the ringing endorsement. I was going to call it "Best Ever", so after your fabulous review, I changed it. I think it is the best I have ever made or eaten. So glad you enjoyed it! I am posting the sweet treat on Friday.
DeleteThis sounds wonderful and I can think of a zillion things to do with it!
ReplyDeleteIncredible lemon curd!!!, wow, it looks really good.
ReplyDeleteThanks for sharing the recipe, I´m in the north of Spain and it´s really difficult for us to find this even in a jar.
Love
Marialuisa
I love lemon curd and look amazing!
ReplyDeletelemon curd looks wonderful
ReplyDeleteI LOVE LEMONS! I LOVE CITRUS! So glad I found your post! It's the best one from my extensive search. ♡
ReplyDeleteI live in South Africa made this tonight and it was a HUGE hit! Thx so much for the recipe
ReplyDeleteI love it! Tasted so amazing! How long does it last? Does it need to be refrigerated?
ReplyDeleteHi. I am looking for a good curd recipe. I would like to know if this recipe can be used and is successful as a lemon bar. I am planning to bake a shortbread base and when cold pour the curd over. Will the curd hold its shape or will it fall all over? Thanks
ReplyDeleteAnyone who's made this, please, what's the yeild on this lovely-looking recipe? I need enough to fill between two sponge-cakes. And if this makes less than two cups, would you double the recipe, or make twice? My sense is that making twice might be the wiser course, as not all magical recipes give the same results, when doubled.
ReplyDeleteLove the joie-de-vivre of this recipe! Joi-de-citron?