Lemon Curd
From Yankee Magazine — November 2010
Pickles and Preserves Recipes
Preparation Time: 45 minutes
Start to Finish Time: 45 minutes
Yield: about 2 cups
- Zest and juice of 3 lemons
- 1-1/2 cups sugar
- 1 stick unsalted butter, room temperature
- 4 extra-large eggs
- 1/2 cup lemon juice (3 to 4 lemons)
- 1/8 teaspoon kosher or sea salt
In the bowl of a food processor with steel blade, add lemon zest and sugar. Pulse until zest is finely minced into sugar. In a separate bowl, cream butter, and beat in sugar/lemon mixture. Add eggs one at a time, then lemon juice and salt. Mix until combined. Pour mixture into a 2-quart saucepan. Cook over low heat, stirring continuously, until thickened (at about 170°, just below simmer), about 10 minutes. Remove from heat; cool or refrigerate.
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