Making Lemon Curd is simple and easy. I made this fabulous recipe for my friends by placing the curd in cute little mason, wrapped in ribbon. I included a “How To Use Lemon Curd” tag with each jar.
Makes 3 cups
1 1/2 cups sugar
1/4 pound unsalted butter, room temperature
4 extra-large eggs
1/2 cup lemon juice (3 to 4 lemons)
1/8 teaspoon kosher salt
Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.
Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and strain thru a fine sieve. Cover bowl with plastic wrap then place on a ice bath to cool. Spoon into sealed jars and keep in refrigerator for up to one month.
How to use Lemon Curd
Serve on the side, with other favorite breakfast spreads, together with croissants, muffins, scones or waffles.
Add a European flair to your breakfast – spread lemon curd on pancakes, crepes or French toast.
Stir into cream cheese, place in the center of a fruit tray to use as a dip.
Use as a glaze – spread thinly on cakes.
Fill pre-baked tartlet shells with lemon curd, top with green sugar sprinkles or a dusting of powdered sugar.
Spread on thin cake rounds, top with sweetened whipped cream and berries in alternating layers for individual serving-sized parfaits or trifles.
Sandwich together angel food cake or pound cake layers with lemon curd.
Fill curd into a pre-baked piecrust, and top with whipped cream.
Spoon onto ice-cream sundaes as a sauce; top with your favorite add-ons.
Fill into individual serving-sized meringues, top with a garnish, and serve as dessert.
Use as a pudding topping, then decorate with maraschino cherries.
Use as a cheesecake topping, or swirl into cheesecake before baking, for a special effect.
Stir berry preserves or a whole-berry sauce into individual servings of lemon curd in small dessert glasses for that perfect eye-catching dessert.