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Friday, May 7, 2010

The Very Best Lemon Curd Recipe


 Lemon curd has to be my all time favorite dessert.  I spread it on toast or scones in the morning, and lately I've been eating it by the spoonful after dinner as a dessert.  The only thing that use to bother me about lemon curd is sometimes I would get a distinctive "eggy" flavor from the curd.  After reading an article in Cook's Illustrated I learned that it's the egg white that adds the sulfur-like flavor, so removing it would eliminate the bad taste.  Immediately I decided to alter my favorite lemon curd recipe and low and behold, the very best lemon curd recipe is born!



This recipe is adapted from the Barefoot Contessa.

Ingredients

  • 3 lemons
  • 1 cup sugar
  • 1/4 pound unsalted butter, room temperature
  • 5 extra-large egg yolks, egg whites removed
  • 1/2 cup lemon juice (3 to 4 lemons)
  • 1/8 teaspoon kosher salt

Directions

Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.

Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.

Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.

21 comments

Valerie said...

I love lemon curd! This looks perfect enough to eat by the spoonful.

bunkycooks said...

I bet homemade lemon curd is wonderful! I love almost anything that Ina Garten makes.

Emi said...

Huum I also love the lemon curd!!

Danny said...

Thanks everyone! I hardly can believe how good this turned out.

Sippity Sup said...

I have always wondered what the difference between lemon curd and lemon sabayon was. Id there even a difference? From the recipe, I guess not. This recipe goes in the files. GREG

verO de delimOOn said...

This recipe is perfect for me. I'm also a lemon curd lover.
I'm discovering your so nice blog. Everything is great, especially the photos.
I noticed you are a digital photo professor. It's what I need just at this time.
I come from Switzerland and here these kind of lessons are rare and of bad quality.

Su-sieee! Mac said...

I've hit a jackpot with your post! I've just begun searching for lemon recipes and look you've given me this one to try out. And, now I see your links for more lemon recipes. Whoo-hoo! Thank you!

allison lemons said...

Seriously, is there anything better than lemon curd? Maybe lime curd. Or lemon curd in cookies or pies. But I agree, I can't get enough of it.

Danny said...

Thanks everyone!

This jar is almost gone...I've literally been shoving spoonfuls into my mouth!

angela@spinachtiger said...

I have always wanted a really good recipe for lemon curd. thanks.

bed frames said...

Looks lovely! It has been a while since I made some for my kids. They love lemon curd.

Jean at The Delightful Repast said...

Love the photo, the close-up of the curd on the spoon. Lemon curd is always on my tea table, it's a must! This is similar to the recipe I devised long ago and always use, except I sometimes use a few whole eggs along with extra egg yolks. Too much egg white in a curd is not a good thing. When I get around to posting my lemon curd, I'll need to take a photo and YOUR photo will be my shining example!

Danny said...

Thanks for the comments!

Tere said...

I make my own Greek yogurt. And I love anything lemon. I make the lemon curd and put a dollop into my yogurt. So good!

Ally said...

I'd really like to try this recipe...once made, how long will the jar of lemon curd keep?

Danny said...

I've kept mine for about a month

Viagra Canada said...

ummmm I love the lemon because it has to much vitamins and I can make many things with

Ann said...

Thank you for sharing... I was looking for an delicious and easy lemon curd recipe to make for trifle that I will be bringing to Christmas lunch. Thank you for your recipe! I'll let you know my trifle turns out.

Anonymous said...

This was really nice, I liked using the egg yolks rather than whole eggs - but it was a little too sweet for me (I'm English and I like my lemon curd tangy and very lemony!) so I think I will adapt the brilliant Nigel Slater recipe (http://www.guardian.co.uk/lifeandstyle/2010/mar/07/nigel-slater-lemon-curd-recipes) to use all egg yolks instead. Yum. Thank you for the idea!

Anonymous said...

Also your photography is amazing!

Anonymous said...

This is without a doubt, the best lemon curd ever! I made this and the original Ina Garten recipe at the same time. This won...hands down. Ina's would not set up!Took forever and consistancy was terrible. Your adaptation was a joy to make and eat! Thank you!

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