Lemon Curd Spread
Serve this richly-flavored curd with scones or pound cake, or whip it into our Lemon Mousse.
- Total Time:
- Yield: Makes 2 1/2 to 3 cups
Source: Everyday Food, May 2007
- 6 large eggs
- 3/4 cup sugar
- 1 tablespoon finely grated lemon zest (from 1 lemon)
- 3/4 cup fresh lemon juice, (from about 4 lemons)
- 8 tablespoons (1 stick) unsalted butter, cut into pieces
In a medium saucepan, whisk eggs, sugar, and zest to combine. Whisk in lemon juice; add butter.
Cook lemon mixture over medium heat, stirring constantly, until thickened, 7 to 9 minutes. Immediately pour through a fine-mesh sieve into a bowl. Press plastic wrap directly on surface of curd, and refrigerate until cool, at least 2 hours and up to 3 days.