May 4, 2020
My absolute favorite. I love lemon curd and the lemon curd you make from fresh lemons is just delicious. I make the following recipe X4 and it makes 3.5 lbs of curd. Curd will last about 1 week in the refrigerator. Since I make in bulk I freeze the jars.
- 1/2 cup of freshly squeezed lemon juice
- 2 teaspoons of freshly grated lemon zest
- 1/2 cup of sugar
- 3 large organic eggs
- 6 tablespoons of unsalted butter cut into small pieces. (3/4 stick)
Add juice, sugar, zest and eggs in a heavy saucepan. Whisk together. Add the butter and and cook over a low to moderate heat ( be really careful here as too much heat could ruin the whole thing its best to keep the heat low and it may take longer but it won’t curdle) Whisk frequently until the curd is thick enough to coat the back of a wooden spoon or you and make the shake of the whisk in the mixture. It take 6-10 minutes longer if you double up on the recipe.
Pour the curd into sterilized jars or if you are not going to preserve into a bowl. Let the curd go completely cold then refrigerate or freeze depending on how much you have made.