I really like a good pucker, so this lemon curd completely satisfies those sour cravings. This method, based on one by food writer Elinor Klivans, is very quick and easy — I just like to amp up the pucker factor with extra lemon zest and juice, and a touch of salt to balance out the sweet and sour flavors. There are so many ways you can use lemon curd — it’s wonderful on scones, biscuits, and toast, as well as a filling for cakes and tarts. This curd is also delicious when made with lime or orange instead of lemon.
6 tablespoons unsalted butter, softened
1 cup sugar
2 large eggs
2 large egg yolks
1 cup fresh lemon juice
1 tablespoon fresh lemon zest
1/4 teaspoon salt
Beat the butter and sugar in the bowl of a stand mixer until blended, about 2 minutes. Add the eggs and yolks, one at a time, and beat for an additional minute, then add the lemon juice. Mix well; it will look curdled, but will smooth out when you begin to cook it.
Pour the mixture into a 2-quart saucepan and stir continuously for 10 to 15 minutes over medium heat, but don’t allow it to boil. The mixture will become smooth, glossy and thick as it cooks. When the temperature reaches 170°F on a thermometer, pour it into a bowl and mix in the lemon zest and salt. Cover the bowl with plastic wrap, pressing the wrap against the top of the curd so that it doesn’t form a skin as it cools. Chill thoroughly in the refrigerator; can be kept in the refrigerator for one week, or you can freeze it in 1/2 cup portions for up to 2 months.
Spoon provided by Le Creuset.
Try this lemon curd recipe in my Mimosa Cake, a beautiful springtime dessert!
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