Easy Lemon Curd
This lemon curd is simple to make, but packs a punch in lemony flavor. This recipe is from Ina Garten, and makes around 4 cups of lemon curd. If you only need a small batch, you can easily half the recipe. It's great with regular lemons, but if you can find meyer lemons, I highly recommend the splurge. You won't need anything fancy to make this one, but a good zester will make this process much easier.
- 3-4 lemons - wash them well as you'll be zesting them
- 1 1/2 cups sugar
- 1/4 lb (1 stick) unsalted butter, room temperature
- 4 extra large eggs
- 1/2 cup lemon juice
- 1/8 teaspoon salt
- Using a zester, remove the zest of 3 lemons, being careful to avoid the white pith. Place the zest in a medium bowl. Add the sugar and mix with a whisk until well blended. (If you want a really smooth curd with no zest, you can do the mixing in a food processor..but one less thing to clean is always a nice option.)
- Using a Kitchenaid (or a hand blender), 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 small saucepan and cook over medium-low heat until thickened, stirring constantly with a whisk. The lemon curd will thicken at about 170 degrees F, or just below simmer. This should take about 10 minutes. If it's not thickening, keep whisking and turn up the temperature to medium.
- Remove from the heat and cool or refrigerate.