Lemon Curd
Course: DessertCuisine: AmericanDifficulty: EasyPrep time
30
minutesCooking time
10
minutesTotal time
40
minutesLemon curd is expensive to buy though it is a good shortcut alternative to making it. Not only can you use the lemon curd on scones and muffins, but it can be used to make an easy mousse. This recipe has just the right amount of tartness and sweetness!
Ingredients
3 lemons, scrubbed
1 1/2 cups sugar
1 stick of butter
4 large eggs
1/2 cup of fresh squeezed lemon juice (3 – 4 lemons)
1/8 teaspoon of kosher salt
Directions
- Peel zest off lemons trying not to peel off the soft white pith.
- Put zest and sugar in food processor and pulse until zest if minced into sugar. If you don’t have a food processor you can use a blender, but do small amounts at a time.
- Cream butter and then beat in sugar and lemon mixture . Add 1 egg at a time.
- Add lemon juice and salt and mix until combined.
- Pour mixture in saucepan and cook over low heat until it thickens. Lemon curd thickens at 170 degrees which will take about 10 minutes. Stir constantly while cooking the curd.
- Using a fine strainer, pour cooked curd through strainer into a container and filter out the lemon zest.
- Cool in fridge.
- Your lemon curd is now ready to use!