Lemon Curd

Make your lemon cake and ice cream with this delight spread. Or eat it on top of your bread, instead of jelly. Prepare a Lemon Mousse, Lemon Curd Recipes are abundant

Lemon Curd

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Angie with AngiesWeb

Category: Spread

Cuisine: England

Prep Time: 15 minutes

Cook Time: 10 minutes

The Lemon Curd will last for about a week, or freeze up to 6 month. It can be used in Crepes, as a Spread or as Lemon cake icing

Ingredients

• 3 lemons
• 1 1/2 cups sugar
• 1/4 pound unsalted butter, room temperature
• 4 extra-large eggs
• 1/2 cup lemon juice (3 to 4 lemons)
• 1/8 teaspoon kosher salt

Instructions

• If you not already own a Lemon Zester, use a carrot peeler. Remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.
• Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
• Pour the mixture into a 2 quart saucepan and cook over low/medium heat stirring constantly until it starts bubbling about 10 minutes. Take it off the stove immediately. The lemon curd should have be thick now.
• Let cool or refrigerate in plastic container. It’s better to cover with plastic wrap, so no air gets to it, then add the cover.

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A Lemon Zester is not easy to find, you can purchase one here:

Some recipes for use of Lemon Curd

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