Lemon Curd

comfy cuisine ♡

I love love love lemon curd! Sweet, creamy, refreshing , lovely on so many things; yogurt, scones, tarts, toast………for breakfast, brunch, lunch, dinner…desserts.  And easier to make than imagined, so my lemons went to another very good use. I can’t resist a spoonful, if nothing else!

My favorite recipe comes from the slow roasted Italian
I feel the need to quote her! Because I so agree →get it.
Lemon Curd is actually a tangy dessert spread that is often used on scones or muffins.  It has so many uses beyond this, if I could keep my spoon out of the jar, I would keep a jar in the fridge at all times.  It is so tangy and bright I eat it by the spoonful (actually I do) and you will too. I hope you enjoy!  If you are a lemon lover you will go crazy for this recipe.  It makes me do a happy dance!  The trick to getting all that lemon flavor but still a smooth texture is to cook with the zest, but at the end of the cooking time run the mixture through a sieve to remove the zest.  It leaves you with a velvety smooth lemon curd that wakes up your mouth.Chad and I love this lemon curd recipe and every lemon lover that has tried it loves it too. Bookmark this, I have some fantastic recipes that use this lemon curd coming up. 

The BEST Ever!
Lemon Curd

4 large lemons (or 6 small)
1 1/2 cups sugar
1/2 cup unsalted butter, room temperature
5 large eggs
3/4 cup lemon juice (4 lemons)
1/4 teaspoon kosher salt

Remove the zest of 3 lemons, in strips,  using a vegetable peeler (do not remove the white pithy part, it is bitter).
Put the zest and the sugar in a food processor, process until the zest has become fine and you have a smooth lemon sugar.
In a medium mixing bowl beat the butter and the lemon mixture for 2-3 minutes.  
Add eggs, one at a time mixing well after each addition. 
Add the lemon juice and salt, mix until well combined.
Pour mixture into a medium saucepan and cook over low heat until thickened, stirring constantly.
Cook until lemon curd reaches about 180 degrees.  Remove the curd from heat and strain though a sieve set over a bowl.  Discard strained zest and allow to cool.Enjoy!