December 5, 2011
image via bbc
The above photo of lemon curd, sweetly packaged in jars, inspired me to share with you my favorite lemon curd recipe. Homemade lemon curd is such a versatile gift – it can be used for baking – as filling in pastries and tarts, or topped onto cookies; it can be spread on toast or wafers, and eaten plain. Using just a few ingredients, you can have homemade lemon curd in about half an hour!
1.5 cups sugar
1 stick (1/2 cup) of butter
pinch of salt
Begin by zesting your lemons with a vegetable peeler rather than a grater. In a food processor, combine the zest and sugar, and process for three minutes. The mixture is ready when it’s as smooth as baby food.
Cut your lemons in half and squeeze them for a half cup of lemon juice. This was three lemon halves for me.
Transfer the lemon zest / sugar mix into a bowl, and cream in the butter. Use an electric mixer to combine well. Add the lemon juice, eggs, and salt. Mix well
In a saucepan, cook your lemon mixture on medium-low heat, stirring often. Heat the curd to 175 degrees F, which is the temperature needed for thickening. Once the mixture is sufficiently thick and the temperature has reached 175 degrees F, remove from heat and let cool.
Store the lemon curd in an air-tight container. Because it contains eggs and butter, make a note of when it was made if you are using it for gift giving. For long-term storage, you will want to use traditional canning methods. Your lemon curd is now ready for baking, gift-giving, or eating as-is!