Lemon Curd

food images
Lemon curd on a toasted English muffin
Lemon Curd
This recipe isn’t difficult, but it requires your undivided attention.

1 1/2 sticks unsalted butter
2 cups sugar
4 egg yolks
4 whole eggs
2/3 cup fresh lemon juice (5-6 lemons)
2 t. grated lemon peel*

In a medium saucepan, combine all ingredients except lemon peel over medium-low heat. Stir with a wire whisk until thickened, about 10 minutes (170 degrees). Supervise carefully. Do NOT boil–the minute you see the first bubble, it’s done. Strain into a 4-cup measuring cup. Stir in lemon peel. Pour into jars, leaving headspace of at least 1”. Freeze for up to a year. Makes about 3 1/2 cups.

*Tip: grate the peel before juicing the lemons.

Lemon curd is delicious spread on toasted English muffins for breakfast. Try it on French Toast, too!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s