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Lemon Curd
Makes Approximately 12 Ounces
*2 teaspoons lemon zest
*1/2 cup fresh lemon juice (about 3 lemons)
*3/4 cup superfine sugar
*2 large eggs
*1/2 cup (1 stick) chilled unsalted butter, cut into 8 pieces
1Combine lemon zest, lemon juice, sugar and eggs together in a metal bowl; whisk together. Add butter.
2Set bowl over a saucepan of simmering water; do not allow the bottom of the saucepan to touch the water. Cook mixture, whisking constantly, until butter is melted into the liquid. Continue to cook, whisking frequently, until mixture is thickened and smooth, about 20-25 minutes more. (Do not let the mixture boil or the eggs will curdle.) Cooked lemon curd should coat the back of a spoon.
3Remove from heat and transfer to decorative ramekins. Press plastic wrap onto the surface of the lemon curd to prevent a skin from forming on top.
4Serve warm or cold over biscuits or angel food cake and top with fresh berries.
Makes A Great Gift:
 Line a holiday basket with a festive napkin. Add lemon curd, fresh seasonal berries and just-baked muffins for a thoughtful - and tasteful - gift.
  • Can be refrigerated for up to 2 weeks.