Lemon Curd

I warned you I was on a lemon kick.

I love lemon curd.  It is so yummy.  It is yummy on biscuts or toast.  It is incredible, warmed, on gingerbread cake.  It is just really yummy!

Now I don’t know if this is the absolute best recipe out there because it is the only one I’ve ever made, and this was my first time making it, but I thought it was pretty yummy.  It was nice and tart and not overly sweet…yum!  Just how I like it!

Lemon Curd

Ingredients

• 1 1/2 c sugar
• 1/4 lb butter, room temperature
• 4 large eggs
• 1/2 c lemon juice (I used the lemon juice from a bottle, but if you want to use fresh juice, this will probably be about 3-4 lemons.)
• 3 Tablespoons lemon zest (I used dried zest.  1 T fresh zest = 1 T dried zest, and you get about 1 T zest from 1 lemon if you want to go the fresh route.)
• 1/8 teaspoon kosher salt

  Directions

1. Cream the butter, sugar, and lemon zest.
2. Add the eggs, one at a time.  Mix.
3. Add the lemon juice and salt.
4. Mix until combined.
5. Pour the mixture into a pan and heat over low heat until thickened.
6. Stir constantly.
7. Lemon curd will thicken at about 170 degrees F.
8. Remove from heat and cool in the refrigerator.

Enjoy!

Happy Cooking!
 

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Modified from a 1999 Barefoot Contessa recipe.

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