Saturday, January 31, 2015

Lemon Curd


3 lemons
1 1/2 cups sugar
1/4 pound salted butter, room temperature
4  eggs
1/2 cup lemon juice (3 to 4 lemons)
1/8 teaspoon table salt


Using a peeler or zester, remove the zest of 3 lemons. Process sugar and zest in a food processor until well combined and zest is in tiny bits.

Using a stand mixer, cream the butter and beat in the sugar and lemon mixture. Add the eggs, blending well between each addition, and then add the lemon juice and salt. Continue to mix until combined and fluffy.

Pour the mixture into a saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly.  Remove from the heat.  Strain through a fine mesh sieve into a bowl.  Pour into containers and refrigerate.

Recipe heavily inspired by:

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