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!

Yield: 2 cups

Author: Donna Elick

Lemon Curd

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!

Prep time: 10 MinTotal time: 10 Min

Ingredients

• 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

Instructions

1. Remove the zest of 3 lemons, in strips, using a vegetable peeler (do not remove the white pithy part, it is bitter).
2. Put the zest and the sugar in a food processor, process until the zest has become fine and you have a smooth lemon sugar.
3. In a medium mixing bowl beat the butter and the lemon mixture for 2-3 minutes.
4. Add eggs, one at a time mixing well after each addition. Add the lemon juice and salt, mix until well combined.
5. 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.
6. Enjoy!

https://www.theslowroasteditalian.com/2012/04/lemon-curd.html

Recipe developed by Donna Elick forThe Slow Roasted Italian
Copyright ©2012 The Slow Roasted Italian – All rights reserved.