Honestly, I have never made lemon curd. But when looking for a recipe to use for my cookies, I had one requirement "LEMON." No wimpy lemon curd for me I wanted in your face punch of color and that fantastic perfect lemon taste. I went on a lemon curd recipe search, and I found one that I adore. The orginal recipe is from the website Allrecipes.com Perfect Lemon Curd Recipe but I did make a change.
This Lemon Curd I made for the meringue cookies I wanted to use it more and more so I thought it deserved to have its own place that I could refer back to for other recipes.
I purchased a mason jar, and it was just the right size for displaying my lemon curd. Making the lemon curd and putting it into a decorative glass jar makes an ideal gift. It just screams summer!
Recipe
Lemon Curd Recipe
Barbara HallIngredients
- ¾ cup (183 g) Lemon juice
- 2 Tablespoon (1 Tablespoon) Lemon zest from 2 lemons
- ¾ cup (150 g) Sugar white
- ⅓ cup (75.67 g) Butter unsalted cubed
- 3 (3) Eggs room temperature
Instructions
- I start by zesting half of the lemons into a bowl. Then, I juice all the lemons into a container until you have the amount needed. Measure or weigh the sugar and set that aside. I break the eggs open into a small bowl.
- Add the lemon juice, zest, sugar, and butter to a 2-quart saucepan and start to heat over low heat. I whisk the eggs in the bowl and add them to the pan. You want all the ingredients to come to the same temperature simultaneously, or you will end up with scrambled eggs, so I stirred almost the whole time. You may still get some small egg pieces, but they will be strained.
- I turned the heat up just a little, and it still took about 10-15 minutes for it to start to thicken. Continue to cook until the curd leaves a thin layer on the back of the spoon. After you take it off the heat and strain the curd, let it cool for about 10 minutes before putting it into a glass jar.
- I used plastic wrap and laid it right on top of the curd; this helps the curd not form a crust. My jar is a mason jar, and after about an hour in the fridge, I replaced the plastic wrap with the jar lid. You can keep the lemon curd for about two weeks.
Notes
NUTRITION DISCLAIMER
I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.
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