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Fresh Lemon Curd

Time 20 minutes
Yields Serves 16
Fresh Lemon Curd
1

Place the zest and sugar in a food processor fitted with a metal blade. Process until the zest is minced, about 20 seconds.

2

Place the sugar mixture, lemon juice, eggs, egg yolks and butter in a heavy-bottomed, non-aluminum saucepan. Use a whisk to mix until smooth. Cook over medium-low heat, using a wooden spoon to stir constantly until the mixture is thick enough to coat a spoon but does not come to a boil, about 8 to 9 minutes.

3

Immediately transfer the curd to a fine-mesh strainer. Strain, place plastic wrap on the surface of the curd, cool completely and refrigerate, covered airtight. (This can be kept up to 3 weeks, refrigerated. If curd becomes too thick, stir until flowing.)


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