Homemade Lemon Curd
Makes about 3 cups (see comments)
If you like lemons, you will love lemon curd. There are some good commercial brands available, but homemade has a much fresher taste. Serve lemon curd for breakfast, brunch or dessert with scones, muffins, biscuits, angel food cake, pound cake, pastry filling, in tart shells or as is, with a dollop of whipped cream. This recipe makes enough to fill a large tart, but can easily be halved.
- 1-2/3 tablespoons finely grated lemon rind
- 1 cup fresh lemon juice
- 1-1/3 cups granulated sugar
- 4 large eggs
- Pinch of salt
- 1-3/4 sticks (14 tablespoons) butter, preferably unsalted
Place the lemon zest, lemon juice, sugar, eggs, and salt in a medium saucepan. Whisk to blend. Add butter, one tablespoon at a time, and cook over medium-low heat, whisking constantly, until thick like a custard and bubbling on the surface, about 15 minutes. Pour through a fine sieve to remove any bits that might have formed. Cover the surface with plastic wrap and refrigerate until chilled.
Notes: How long it takes for the curd to thicken depends on the heat source and pan. Count on anywhere between 10 and 20 minutes. Lemon curd will keep well in the refrigerator, covered, for about one week.