Crafted Living

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Recipe File: Lemon Curd

It is delectable and divine!

A tangy, buttery, sweet condiment!

My father gave me another large batch of lemons so I decided it was time to finally make lemon curd.  The recipe came from the cookbook Celebrating with Julienne by Susan Campoy.  Julienne is a local neighborhood bistro known for its delectable food and charming atmosphere.

Lemon Curd

  • 1 c fresh lemon juice (about 5 lemons)
  • 1 c sugar
  • 6 extra large eggs
  • 2 tbsp. finely grated lemon zest (about 3 lemons)
  • 1 c (2 sticks) unsalted butter, cut into pieces

Whisk the lemon juice, sugar, eggs and lemon zest in a large stainless steel bowl to blend.  Add the butter and set the bowl over a saucepan of simmering water.  Stir constantly until the curd thickens just enough to coat the back of a spoon lightly, about 5 minutes.  Remove the bowl from atop the saucepan and set it in a large bowl of ice water, whisking the curd until cooled and thickened.  Strain the curd into a container.  Cover and refrigerate for up to 2 weeks.

Lemon curd is definitely a treat for you lemon lovers.  Just the right combination of tartness and sweetness all in one bite.  Divine!



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