Lemon Curd
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Lemon Curd
Lemon curd is so versatile: You can use it to fill tart shells, top ice cream, or coat cookies. Watch Everyday Food editor Sarah Carey make one of her favorite homemade treats.
Everyday Food, September 2009
- Prep Time 20 minutes
- Total Time 20 minutes, plus cooling
- Yield Makes 2 cups
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Ingredients
- 1 cup sugar
- 1 tablespoon finely grated lemon zest, plus 2/3 cup fresh lemon juice
- 8 large egg yolks (egg whites reserved for another use)
- 1/4 teaspoon coarse salt
- 1 1/4 sticks unsalted butter (10 tablespoons), cut into 1/2-inch pieces
Directions
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In a medium saucepan, off heat, whisk together sugar, zest, and egg yolks; whisk in lemon juice and salt.
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Add butter and place pan over medium-high. Cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around the edge of pan, about 5 minutes (do not boil).
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Remove pan from heat while continuing to whisk. Pour curd through a fine-mesh sieve into a glass bowl. Press plastic wrap against the surface of curd and refrigerate until cool.
Cook's Note
To store, refrigerate in an airtight container, up to 2 weeks.
You have omitted a VERY important step in the written directions- the ice bath that the glass bowl sits in after the curd comes off the heat and goes through the sieve. PLEASE correct this so others don't have to throw away their runny curd too.
I made the lemon curd recipe from Martha's December Living magazine. The directions say to "seal", I assumed that meant to seal the canning jar, but for how long? I don't want to continue to cook the curd.
This isn't the best lemon curd I've ever made, but it's good. It's a little more eggy than I usually prefer. The tart flavor is just perfect, though--lemony and not overly sweet.
why is the salt listed as an ingredient in the lemon curd?
The recipe looks delicious. I can't wait to make it at home :)
1 1/4 sticks of butter - what would be the weight of that?
We have different butter stick sizes where I live.
I couldn't believe how easy this was. So so so good. Tangy enough to have some kick but not sour. Ooh, I could eat this stuff all day.
Two thirds of a cup of lemon juice, so just under one cup.
the recipe states 2/3 c fresh lemon juice
1 cup
Please specify how much lemon juice to add. Thank you.