Yield: Yields about 2 cups.
Seeing a jar of lovely yellow lemon curd in the refrigerator will brighten anyone’s day. Serve over Thick Scottish Shortbread, or use as a spread for toast or English muffins, or a filling for cakes and tartlets.
For lime curd, substitute fresh lime juice and zest for lemon.
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I love this recipe. It has become one of my signature dishes. For those who find it too eggy, just eliminate one of the egg yolks. Don't substitute a whole egg; removing one yolk works better.
For a double batch, after much experimenting, I settled on this:
1 3/4 cup sugar
10 oz butter (1 1/4 stick)
4 whole eggs plus 3 yolks
1 1/3 to 1 1/4 cup lemon juice
1 1/2 t. lemon zest
This has the tanginess that I like, without getting too sweet or too eggy.
too sweet but deliciously tart
The most delicious and easy lemon curd I've ever made. Mixing the eggs and sugar ahead of time eliminates the need for a sieve later; since the egg is combined, there's no chance of it cooking in the pot. Perfect texture, delicious taste. The wooden spoon trick is spot on every time.
I've made this recipe a few times, and I've found that I have one qualm: In a single batch, the flavor and texture is perfect. In a double batch, the egg flavor is ever so slightly more pronounced. I brought it to a Robert Burns dinner, where it received the highest praise, but my husband and I (who had tasted the single batch recipe) agreed that the flavor was just slightly more eggy in the double batch. I'll keep experimenting to see how to change that. Regardless, this is my favorite lemon curd recipe.
This was very easy to make and has a nice bright lemon flavor. I wish the egg taste was a little less pronounced, but that's personal preference--everyone else loves it. (anyone know if this could be made with maybe a third egg and not the two extra yolks?)Also, it only took 5 minutes to get thick and to 170 (actually closer to 180 bc I wasn't thinking about checking the temp so early). I'm using it on the FC Lemon Cheesecake Squares.
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