Ingredients
- 2 lemons
- 3/4 cup sugar
- 2/3 cup lemon juice
- 3 eggs room temperature
- 2 egg yolks room temperature
- 6 tablespoons butter melted
Make it step by step
- Remove zest from lemons in thin strips with sharp swivel-bladed vegetable peeler. Place the zest and sugar in a food processor fitted with a metal blade. Process until the zest is minced, about 20 seconds.
- Place the sugar mixture, lemon juice, eggs, egg yolks and butter in a heavy-bottomed, non-aluminum saucepan. Use a whisk to mix until smooth. Cook over medium-low heat, using a wooden spoon to stir constantly until the mixture is thick enough to coat a spoon but does not come to a boil, about 8 to 9 minutes.
- Immediately transfer the curd to a fine-mesh strainer. Strain, place plastic wrap on the surface of the curd, cool completely and refrigerate, covered airtight. (This can be kept up to 3 weeks, refrigerated. If curd becomes too thick, stir until flowing.)
- This recipe yields about 2 cups for 16 servings.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.