Lemon Curd

Lemon Curd

Lemon Curd

Lemon curd is so easy to make. I remember the first time I made it and how amazed I was when this broken cool mixture turned into a smooth thick paste. Any citrus fruit can be used for a curd, I often make mine with a combination of lemon, lime and orange.

Citrus curds are very versatile and can be used in many different ways in the kitchen. It makes a great filling for cookies, muffins, French toast, doughnuts and tarts. Layering it into a trifle or parfait adds a bright and tangy presence to an often boring dish. I make a lemon-curd mousse by mixing lemon curd with Greek vanilla yogurt and folding in some whipped cream. I then layer it in a glass dish with fresh fruit (usually berries are included), cubed pound cake and homemade granola to make a stunning layered trifle.

Lemon Curd

Place the sugar in a medium-sized sauce pan and add the fine zest of the lemons. Squeeze out all of the juice, and reserve. Add the soft butter to the pan and mix it in well. Add the eggs, one at a time and mix until combined. Mix in the reserved juice and salt.

Lemon Curd

Place the sauce pan over medium heat, stirring occasionally, until thickened (brought to 175-degrees), it will just take a few minutes. Cool and keep refrigerated for up to 2 weeks.

Below are some pictures of desserts I have made using lemon curd.

Lemon Curd

Recipe by Michael SalmonCourse: DessertDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

5

minutes

Ingredients

  • 1 1/2 cups granulated sugar

  • 2 large lemons

  • 1/4 pound (1 stick) unsalted butter, soft

  • 5 large eggs

  • pinch of Kosher salt

Directions

  • Place the sugar in a medium-sized sauce pan.
  • Finely zest the lemons and mix the zest in with the sugar. Cut each in half and squeeze out all of the juice, and reserve separately.
  • Add the soft butter to the pan and mix it in well. Add the eggs, one at a time and mix until combined. Mix in the reserved lemon juice and salt.
  • Place the sauce pan over medium heat, stirring occasionally, until thickened (brought to 175-degrees). Cool and keep refrigerated for up to 2 weeks.

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