Lemon Curd
This homemade lemon curd recipe is perfect for holiday gift giving. Top jars with colorful fabric and personalized gift tags.
By Yankee Magazine
Oct 07 2010
Lemon Curd, Orange Marmalade, Julie Sahni’s Cranberry Chutney | Holiday Gifts from the Kitchen
Photo Credit : Tremblay, CarlThis homemade lemon curd recipe is perfect for holiday gift giving. Top jars with colorful fabric and personalized gift tags.
Yield:
about 2 cupsIngredients
Zest and juice of 3 lemons
1-1/2 cups sugar
1 stick unsalted butter, room temperature
4 extra-large eggs
1/2 cup lemon juice (3 to 4 lemons)
1/8 teaspoon kosher or sea salt
Instructions
In the bowl of a food processor with steel blade, add lemon zest and sugar. Pulse until zest is finely minced into sugar. In a separate bowl, cream butter, and beat in sugar/lemon mixture. Add eggs one at a time, then lemon juice and salt. Mix until combined. Pour mixture into a 2-quart saucepan. Cook over low heat, stirring continuously, until thickened (at about 170°, just below simmer), about 10 minutes. Remove from heat; cool or refrigerate.