Luscious Lemon Curd

I love the bright, fresh taste of lemons and in my opinion, there is no better way to enjoy this favorite flavor than in lemon curd.  This isn't hard to make - I promise.  Do allow yourself time to follow the steps and for the curd to thicken fully. 
 
 
 
 
 
 
 



 
 
 
 





What you need:
1 1/2 cups sugar
2 Tablespoons lemon zest (a cheat to this step is below)
1/4 pound butter (room temp)
4 large eggs
1/2 cup fresh squeezed lemon juice (I prefer strain out the pulp)
1/8 teaspoon salt.

Getting started:
Pulse zest and sugar in a food processor until finely minced together.  In a mixer, cream the butter then add the sugar and lemon mixture and cream these together.  Continue to cream as you add the eggs (1 at a time).  Next add the lemon juice and salt.  Make sure that you mix all ingredients well. 

Pour the contents of the mixing bowl into a 2 quart (or heavier) saucepan and cook over low heat until thickened, stirring constantly.  This will take about 15 minutes as curd thickens at around 170 degrees.  Remove from heat and cool.  Refrigerate until completely cooled, or overnight. 

Hint: to quickly zest the lemon, use your vegetable peeler to take strips of the peel.  Drop the zest strips into the blender with the sugar. 

Uses for the lemon curd include tart filling, sugar cookie dip, lemon bars, pie filling, by the spoonful!

Many times I make a double or quadruple batch of curd.  It's doesn't take much longer to make and it freezes so well for times when you need a quick dessert.