Recipe File: Lemon Curd
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.
- 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!