- Level: Easy
- Yield: 3 cups
- Nutritional Information Per Serving (Serving Size: 1 of 10 servings): Calories 240, Total Fat 11 g, Saturated Fat 6 g, Carbohydrates 34 g, Dietary Fiber 1 g, Sugar 31 g, Protein 3 g, Cholesterol 108 mg, Sodium 58 mg
- Total Time: 30 minutes
- Preparation Time: 20 minutes
- Cooking Time: 10 minutes
- 3 lemons
- 1 1/2 cups sugar
- 1/4 pound unsalted butter, softened
- 4 extra-large eggs
- 1/2 cup lemon juice (from 3 to 4 lemons)
- 1/8 teaspoon kosher salt
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- Peel the zest from 3 lemons using a vegetable peeler, avoiding the bitter white pith. Add the zest to a food processor with the steel blade, toss in the sugar, and pulse until the zest is finely minced into the granulesreleasing that irresistible citrus aroma!
- Cream the softened butter until fluffy, then blend in the sugary lemon zest mixture. Beat in the eggs one by one, mixing thoroughly each time. Stir in the fresh lemon juice and salt for a smooth, vibrant batter that promises sunny flavor.
- Pour into a 2-quart saucepan and cook over low heat, stirring constantly, until it thickens in about 10 minutes. It reaches perfect curd consistency near 170F, just shy of simmering. Remove from heat, cool, and refrigerateyour homemade lemon curd is ready to elevate desserts, tarts, or toast with its luxurious tang!
Reprinted from The Barefoot Contessa Cookbook, Copyright 1999 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.
